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Saucisson Soul

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“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!”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Cut the Kielbassi into 1 inch slices.
  2. 2. Put in a heavy skillet, large enough to hold all the pieces in 1 layer and add wine to cover.
  3. 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. 4. Toss with parsley and serve hot or at room temperature with toothpicks.

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