Mustard Glazed Kielbasa

Yield: 24 servings

2 cups water
1 pound small carrots, peeled and cut diagonally into 1/2 inch slices
2 - 1 pound links fully cooked kielbasa
OR smoked beef sausage
20 ounce can pineapple chunks, packed in juice
1/4 cup firmly packed light brown sugar
1/4 cup Dijon-style mustard
1 Tablespoon cornstarch
1/4 teaspoon ground cloves
2 teaspoons vegetable oil
1 Tablespoon chopped fresh parsley

Bring water to boiling in 10 inch Dutch oven or serving skillet. Add
carrots and cook 10 minutes or until tender. Drain. Meanwhile, cut
kielbasa in half lengthwise; cut diagonally into 1/2 inch thick pieces.

Drain pineapple and reserve 3/4 cup juice. Add sugar, mustard, cornstarch
and cloves to reserved juice; mix well. In same pan used for carrots,
saute kielbasa in two batches, using 1 teaspoon oil per batch. Cook until
lightly browned. Drain off fat. Return all kielbasa to pan. Stir in
cornstarch mixture; bring to boiling, stirring constantly until thickened.
Add carrots and pineapple and heat through. Sprinkle with parsley and
serve from Dutch oven or skillet.

Mixture can be prepared in advance and reheated before serving.

Appetizer: serve with toothpicks on side.

Source: Family Circle


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