3/4-1 lb kielbasa or 3/4-1 lb
1 1/2 tablespoons Dijon mustard or 1 1/2 tablespoons
sweet & sour mustard
- 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.