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Print Recipe

Meat

Kielbasa with White Wine and Mustard

About the Recipe

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

Directions

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.

Print Recipe