Kielbasa on Toasted Buns With Hot Apricot Mustard

>From "The Big Book of Backyard Cooking."

15 Minutes
5 minutes to make
10 minutes to cook

Vegetable oil for oiling grill rack
1 1-pound regular or light-cooked kielbasa sausage
8 good-quality hot dog buns or long rolls, lightly toasted
Hot Apricot Mustard (see recipe at right)
1 cup finely chopped yellow onion (optional)
Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare
grill for a hot fire (high temperature).

While grill is heating, cut the kielbasa into 4 equal links. Cut
each link in half lengthwise, so that you have 8 pieces. Grill
kielbasa until hot and lightly browned, about 5 to 6 minutes per
side. (Internal temperature should be 165 degrees.)

Place each kielbasa link in a toasted bun. Brush the links
generously with some Hot Apricot Mustard, and garnish, if desired,
with some chopped onion. You may have some mustard left over; save
for another use. Serves 8.


Hot Apricot Mustard

1/2 cup apricot preserves
1/4 cup hot mustard (see note)
2 teaspoons chopped fresh rosemary

Place apricot preserves in a small, heavy nonreactive saucepan. With
kitchen scissors or a small, sharp knife, chop up any large pieces
of apricot.
Set pan over medium heat and whisk constantly until liquefied, 1
minute or less.
Whisk in mustard and continue to cook until mixture becomes almost
translucent and starts to simmer, 1 minute or less. Remove from heat
and stir in chopped rosemary.
(The glaze can be prepared 1 day ahead. Cool, cover, and
refrigerate. Reheat, stirring, over low heat.)

Makes about 3/4 cup.

Note: Hot Mister Mustard, available in most groceries, works
particularly well in this recipe.

Per serving: 418 calories; 19 g fat (6 g saturated fat; 41 percent
calories from fat); 51 g carbohydrates; 38 mg cholesterol; 1,072 mg
sodium; 13 g protein; 2 g fiber.

Recipe USA Group


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