Weekend Cooking: Kielbasa Normandy

This week’s selection comes from Provisions and Politics. I learned that the recipes in this book were selected by members of the James K. Polk Memorial Association and are to represent southern hospitality cooking, especially Tennessee, where the Polks were from.

The recipe I chose this week is Kielbasa Normandy. The way it is designed is to be used as an appetizer; however I turned it into an entire meal!

Kielbasa Normandy
Serves 2 (meal) or Serves 8 (appetizer)

Ingredients:
1 pound kielbasa, cut into 1 inch slices
1 cup dry white wine
2 Tbsp. light brown sugar
2 Tbsp. Dijon mustard (or coarse grain mustard)
2 Tbsp. Calvados (or other Brandy)
¼ cup chopped fresh parsley

Directions:
1) Cut each kielbasa slice in half or quarters (preference). Arrange in a single layer in a large skillet.
2) Pour the wine over the kielbasa. Bring to a boil. Cook for 12 minutes or until the wine almost evaporates, stirring occasionally.
3) Stir in the brown sugar, mustard, and brandy. Cook for 1 minute, stirring constantly.
4) Add the parsley and toss to mix.
5) Serve over potatoes or rice for a meal or with toothpicks and French bread as an appetizer.

First I should point out that I am not a huge kielbasa fan. I have been trying for the last year or so to find a recipe that I really like and have eaten my enough “kielbasa dogs or kielbasa sandwiches” to last me forever. This recipe was awesome! We used regular brandy as it was what was on hand and Dijon mustard. The sauce it makes has just the slightest taste of the mustard and a little sweetness to it. It also was a great topping for mashed potatoes. I would certainly make this recipe again and it will be promoted to the rotation of the recipe box.


Weekend Cooking is hosted by Beth Fish Reads.  Any post remotely related to cooking can participate.







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