Most American*s think that "kielbasa" is a type of garlic-flavored smoked sausage from Poland, but the word is actually just the generic Polish word for any type of sausage. Accordingly, you can use just about any kind of sausage such as knockwurst, frankfurters, or... yes, kielbasa in this recipe. Sausage in Mustard Sauce (Kielbasa a la Sierzputowski) 1 1/2 - 2 lbs (675-900 g) cooked sausage such as kielbasa, knockwurst, or frankfurters 1 Tbs (15 ml) butter 1 Tbs (15 ml) all-purpose flour 1/2 cup (125 ml) red wine 1 Tbs (15 ml) dry mustard, or to taste Salt and freshly ground pepper to taste Heat the sausages in boiling water or in a skillet over moderate heat. Meanwhile, combine the butter and flour in a small saucepan over moderate heat and cook, stirring frequently, until the flour is lightly browned, about 5 minutes. Stir in the wine, mustard, salt, and pepper and bring to a boil, stirring frequently. To serve, spoon the sauce over the sausages. Serves 4 to 6.
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