Recipe from The Essential New York Times Cookbook. These little bites are salty and flavorful. I ended up serving them with a Bayou Bourbon Sauce made by Tastefully Simple, to give it a sweet tang to counteract the savory. They were yummy little bites!

Ingredients

6 serv.

kielbasa or smoked sausage↗3⁄4 - 1 lb
cooking wine↗3⁄4 cup
sugar↗1 teaspoon
Dijon mustard or sweet & sour mustard↗1 1⁄2 tablespoons
chopped parsley1 tablespoon
(optional)

Step-by-step instructions

1
1. Cut the Kielbassi into 1 inch slices.
2
2. Put in a heavy skillet, large enough to hold all the pieces in 1 layer and add wine to cover.
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. Toss with parsley and serve hot or at room temperature with toothpicks.

Source: food.com

Original recipe ↗

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