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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Recipe from The Essential New York Times Cookbook. These little bites are salty and flavorful. I ended up serving them with a Bayou Bourbon Sauce made by Tastefully Simple, to give it a sweet tang to counteract the savory. They were yummy little bites! Ingredients:
3/4-1 lb kielbasa or 3/4-1 lb smoked sausage |
3/4 cup cooking wine |
1 teaspoon sugar |
1 1/2 tablespoons dijon mustard or 1 1/2 tablespoons sweet & sour mustard |
1 tablespoon chopped parsley (optional) |
Directions:
1. 1. Cut the Kielbassi into 1 inch slices.
2. 2. Put in a heavy skillet, large enough to hold all the pieces in 1 layer and add wine to cover.
3. 3. Boil rapidly until wine has almost evaporated and looks almost syrupy, a scant teaspoon of sugar makes a nice glaze. Add mustard to taste.
4. 4. Toss with parsley and serve hot or at room temperature with toothpicks.
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