Tuesday, January 3, 2012

Sweet and Savory Kielbasa

Well wasn't this just a late night snack gone right.  

I'm part Polish.  Which means I get to eat kielbasa anywhere, anytime.  Even at 2am. 3am?  Doesn't matter.

Yummmmmyyyyyy.  Crunchy, sweet, salty, heaven.  Come along on my late night munchy journey.

Because it was at 2am, the lighting is a little...how should I say this...bad?  That's the thing about late night snacks.  There isn't a lot of day light. Weird.

Anyway, here are our ingredients:

Apricot Preserves 
Dijon Mustard 
Ground Ginger 

Cut the 'basa up into quarter inch pieces and get it all nice and crispy over medium heat.  Resist the urge to stir these around.  Let them form a nice crust on each side. 

Mix the sauce together, the apricot preserves, Dijon mustard and ground ginger powder.  Here is where you can get creative.  One more glass of wine and who knows what would have gone into this.  You can add soy sauce, Sriracha, Asian stir fry sauce, whateva.

Yes yes yes.

Throw the sauce in.

And mix her up.  Did you notice that half are these are gone?  I literally have zero willpower.

Get ready to eat.  Lots of these.  Or in my case, more of these.

I served these with yellow mustard and Sriracha.  Because if I served these with brown mustard my husband would divorce me.

Mmmmm.  So Midwest of me.  Stay hungry! 

Sweet and Savory Kielbasa Recipe
1 Package of Kielbasa 
1/2 Cup Apricot Preserves 
1 Tbs Dijon Mustard
1/4 Tsp of Ground Ginger 

Slice kielbasa in quarter inch pieces.  Brown kielbasa in a skillet over medium high heat.  Mix preserves, mustard, and ground ginger together.  Once kielbasa is nice and crispy, add the preserves to the skillet and mix.  Serve with mustard or any other delicious condiment you can think of.  Enjoy! 

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