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	After marrying into a Polish family, I've needed

		to find lots of ways to serve kielbasi (Polish Sausage)! Here are a few of my favorites. Tracy ************************************* Kielbasi with White wine Great appetizer from Sarah Leah Chase's "Cold Weather Cooking" 2 lbs kielbasi, cut into 1-inch slices and then quartered 1 cup dry white wine 1 TB brown sugar 2 TB dijon mustard 2 TB apple brandy (or regular brandy) 3 TB chopped fresh parsley fresh ground pepper - Put kielbasi in large heavy skillet, pour in wine. - Bring wine to a boil and cook uncovered until wine has almost evaporated and looks syrupy, about 12 minutes. - Stir in brown sugar, mustard, and brandy. Cook about 1 minute more. (If making ahead, refrigerate and bring to room temperature. Can be reheated on stove or in microwave.) - Add in parsley and pepper. - Serve hot or at room temperature with toothpicks. ************************************ Kielbasi with Bourbon Can be served as an appetizer with toothpicks or on sandwich rolls. 3 lbs kielbasi 1 cup bourbon 1 cup brown sugar 1 cup chili sauce - Combine bourbon, brown sugar, and chili sauce. (I do it in the blender.) - Pour over kielbasi in metal baking pan. (I used one of those aluminum foil throwaway pans.) - Bake covered at 375 degrees for 3 hours. Flavor is very good if made the day before, refrigerated, then reheated without cover. ********************************* Kielbasi Vinaigrette Can be served as a main course dish or as an appetizer 3 lbs kielbasi 1 4-oz jar chopped pimentos 1 bunch scallions, sliced 1 cup fresh parsley, chopped Herb Vinaigrette: 1 clove garlic, minced 1 TB dijon mustard 1/4 cup red wine vinegar 2/3 cup olive oil 2 teas dried basil 1 teas dried oregano salt and pepper - Make vinaigrette first by whisking garlic and mustard together in medium mixing bowl. Whisk in vinegar. - While continuously whisking, add olive oil slowly until thoroughly blended. Season with herbs. Let stand at room temperature. - Meanwhile, add kielbasi to a large pot and fill with water until meat is just iovered. Bring to boil over high heat. Reduce and simmer for 10 minutes. - Drain and cool kielbasi. Then using a serrated knife, cut kielbasi on a sharp diagonal into 1/2-inch slices. - Put kielbasi, pimentos, scallions, and parsley in large bowl. Add vinaigrette and toss to coat. - Serve at room temperature. (If making ahead, refrigerate and bring to room temperature for at least 1 hour before serving.)