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LOCATION: Recipes >> Polish >> After marrying into a Polish family, I've needed

Print this Recipe    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

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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.

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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.


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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.)

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