Saucisson Soul Food
SAUCISSON SOUL
Recipe from The Essential New York Times Cookbook. These little bites are salty and flavorful. I ended up serving them with a Bayou Bourbon Sauce made by Tastefully Simple, to give it a sweet tang to counteract the savory. They were yummy little bites!
Provided by Barenakedchef
Categories Meat
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 1. Cut the Kielbassi into 1 inch slices.
- 2. Put in a heavy skillet, large enough to hold all the pieces in 1 layer and add wine to cover.
- 3. Boil rapidly until wine has almost evaporated and looks almost syrupy, a scant teaspoon of sugar makes a nice glaze. Add mustard to taste.
- 4. Toss with parsley and serve hot or at room temperature with toothpicks.
Nutrition Facts : Calories 205.2, Fat 15.6, SaturatedFat 5.2, Cholesterol 37.4, Sodium 555.6, Carbohydrate 3.3, Fiber 0.1, Sugar 1.8, Protein 7.1
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