"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for APRICOT KIELBASA SLICES, by Helen Eastwood, is from Sperry Christian ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. fully cooked kielbasa or polish sausage. 1 jar (12 oz.) apricot preserves 2 tbs. lemon juice 2 tsp. dijon mustard 1/4 tsp. ground ginger
In large skillet brown sausage, drain and set aside. Add the remaining ingredients to skillet and cook over low heat for 2 to 3 minutes or until heated through, stirring occasionally. Return sausage to skillet and cook 5 to 6 minuets or until heated through.
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