Saucisson Au Vin
|Kielbasa/Other country style garlic sausage||1 Pound, quartered lengthwise, then cut in 1 inch slices|
|White wine||2 Cup (32 tbs)|
|Dijon style mustard||2 Tablespoon|
|Chopped parsley||4 Tablespoon|
Place sausage in one layer in a large saucepan or Dutch oven.
Add enough wine to partially cover sausage.
Place over medium-high heat and boil rapidly until wine has almost completely evaporated and looks syrupy.
Sprinkle sugar over, add mustard and parsley, and toss well.
Serve hot or at room temperature with toothpicks.