Prep 5 mins
Cook 10 mins
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!
- 340.19-453.59 g kielbasa or 340.19-453.59 g smoked sausage
- 177.44 ml cooking wine
- 4.92 ml sugar
- 22.18 ml Dijon mustard or 22.18 ml sweet & sour mustard
- 14.79 ml chopped parsley (optional)
- 1. Cut the Kielbassi into 1 inch slices.
- 2. Put in a heavy skillet, large enough to hold all the pieces in 1 layer and add wine to cover.
- 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. Toss with parsley and serve hot or at room temperature with toothpicks.
I used smoked sausage added a little ginger powder to sweet & sour dressubeding. I had some raspberry wine instead of cooking wine. This was good. I served with stuffed mushrooms and cubed cheeses.