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REC: Saucisson Paysanne (Kielbasa In White Wine Sauce)

Veteran Member
515 posts
Joined: Jan 1, 2006


Posted to Thread #5714 at 9:24 pm on Feb 11, 2007

This is so simple and the sauce is incredible for dipping with a good hunk of artisan bread.



Saucisson Paysanne (Kielbasa In White Wine Sauce)

1 pound smoked keilbasa
1 cup dry white wine
1 tablespoon light brown sugar -- use heaping tablespoon
2 tablespoons strong Dijon mustard
2 tablespoons Calvados or brandy
3 tablespoons chopped fresh parsley
Freshly ground black pepper to taste
fresh bread, sliced

Cut the kielbasa into 1 inch slices, then cut each slice into quarters. Put the meat in a heavy skillet just large enough to hold all the pieces in a single layer and pour in the wine.

Bring the wine to a boil and cook uncovered until the wine has almost evaporated and looks syrupy, about 12 minutes. Stir in the brown sugar, mustard, and Calvados; cook 1 minute more.

Toss the sausage with the parsley and pepper to taste. Serve hot or at room temperature with toothpicks for spearing and thin rounds of fresh bread for dipping in the juices.

"The Nantucket Open House Cookbook"
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Eternity is a ham and two people. ~Dorothy Parker

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