Posting for ZWT6 Scandinavia Region. This is from www.gretchencooks.com
The original recipe calls for falukorv, a traditional Swedish sausage that is not exported to the U.S. Kielbasa may be as close as you can get.
Slice sausage into strips (not dimes). In a skillet, brown over high heat. Add chopped onion and paprika to the skillet. Add tomato puree, mustard, bouillon cube, and water.
Bring to a boil, then reduce heat to simmer and let simmer briefly over low heat.(about 30 minutes).