Monday, September 03, 2007

Sweet and Spicy Sausages

I think that I got the idea for this recipe from something I saw on Justin Wilson's old TV show. These are super-easy and delicious. The men will practically stand over this and eat until they are all gone. The flavor is dependent on the kind and quality of the sausage that you buy. Andouille is much spicier than kielbasa. So if you want a milder dish, use the kielbasa. It can be made completely ahead, frozen, and reheated in the microwave.

1 lb andouille or kielbasa sausage, sliced into rounds
3 tbl brown sugar
2 tbl dijon or creole mustard
1/2 cup dry white wine or dry Vermouth

In a large nonstick skillet over med-high heat, brown the sausages. Add the brown sugar and let in melt. Add the white wine to deglaze the pan. Add the mustard and let cook down until syrupy.
Taste and add more mustard or sugar if needed. Serve warm or at room temp with toothpicks. If you're doing a big party, serve these in a chafing dish to keep warm

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