Party Food: Sweet-hot Kielbasa
The world’s fastest hot hors d’oeuvre recipe
Only three ingredients and less than 10 minutes preparation time, this easy Kielbasa trick will have everyone reaching for more, and asking you for the recipe.
Not only is this tangy pass-around dish delicious, but its ingredients can be kept on hand, waiting for that unexpected guest or last minute addition to the party menu. And if you don’t reveal the secret, no one would believe that it took only a few minutes to prepare. Its intense flavors add sparkle to more bland appetizer favorites like cheese and crackers or a creamy dip.
No need to worry about keeping it hot after it’s served – it won’t be around long enough to get cold. You can prepare it ahead (as much as 24 hours) and store in the refrigerator, reheating it for a few minutes before serving, until the meat is warmed through.
Buy the kielbasa when it’s on sale and store in the freezer. If you need to use it directly from the freezer, slice it with a serrated knife, holding the frozen sausage with a paper towel to protect your hand from frost-bite. The other two ingredients are sold in sealed jars, so they are easy to have on hand, too.
Hint: if there is sauce left in the serving dish when the kielbasa is gone, save it to use as a great glaze for roasting chicken or pork.
Ingredients:
1 pound Kielbasa (pork, turkey or beef)
8-ounce jar red current jelly
1/2 cup (4 ounces) Dijon-style mustard
Process:
1. Slice the kielbasa into ¼ inch rounds and place in a frying pan.
2. Cook at low heat until some of the fat has melted out, and remove to a paper towel to drain.
3. Meanwhile combine jelly and mustard well in a saucepan and heat until bubbly at the edges, but not boiling hard.
4. Stir in kielbasa rounds and serve hot, with a container of toothpicks and small napkins handy.
Copyright Barbara Rogers
