Ingredients
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3/4 - 1
-
3/4
-
1
-
1 1/2
-
1
-
-
-
-
-
-
-
-
-
-
Directions
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!, used smoked sausage added a little ginger powder to sweet & sour dressubeding I had some raspberry wine instead of cooking wine This was good I served with stuffed mushrooms and cubed cheeses
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Steps
|
1
Done
|
1. Cut the Kielbassi Into 1 Inch Slices. |
|
2
Done
|
2. Put in a Heavy Skillet, Large Enough to Hold All the Pieces in 1 Layer and Add Wine to Cover. |
|
3
Done
|
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
Done
|
4. Toss With Parsley and Serve Hot or at Room Temperature With Toothpicks. |
