Saucisson Soul

1. 1

   1. Cut the Kielbassi into 1 inch slices.

2. 2

   2. Put in a heavy skillet, large enough to hold all the pieces in 1 layer and add wine to cover.

3. 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

   4. Toss with parsley and serve hot or at room temperature with toothpicks.

No additional tips available.