Holidays at the Jungle
Kielbasa with White Wine and Mustard
Ingredients (serves 6)
1 smoked kielbasa, about 14-16 ounces
1 cup dry white wine
1 heaping tablespoon light brown sugar
2 tablespoons Dijon mustard
2 tablespoons Calvados or brandy
3 tablespoons chopped fresh parsley
Freshly ground black pepper, to taste
Thin rounds of baguette
Cut the kielbasa into 1-inch slices, then cut each slice into quarters.
Place the meat in a heavy skillet just large enough to hold all the pieces in a single layer, then pour in the wine.
Bring the wine to a boil and cook uncovered until the wine has almost evaporated and looks syrupy, about 10 minutes.
Stir in the brown sugar, mustard, and Calvados, cook 1 minute more.
Toss the sausage with the parsley and pepper to taste.
Serve hot or at room temperature with toothpicks. Serve with thin rounds of crusty bread. Serves about 6.