We have always heard the stories of the family holiday dinners where Mrs. Foodie’s mom will make kielbasa, pierogies, pigs in a blanket. And like any of our mother’s recipes, they make the dish the best way, that no one else can duplicate it. Our assignment was one of the appetizers, Kielbasa ala Rosalie. Rosalie, Mrs. Foodie’s mom say that when you make the kielbasa you have to boil it to remove the fat. Now we all know that isn’t really happening, but we have to follow her tradition on this one. But from what we hear she never serves appetizers, this might be part of the main entrée.
This was a pretty easy recipe to make. I went to our local market this morning and picked up two packages of homemade kielbasa, not the prepackaged stuff. I had to stop at another store to pick up the currant jelly, not easily found, and when I got home within 15 minutes our part of the dinner is ready to go. The preboiling, cutting and sauce were done at home. We took the mixture and finished it off with the 15 minutes at a simmer at our friends house.
Kielbasa ala Rosalie!
1 12 oz. Bottle tomato based chili sauce
3/4 cup red current jelly
2 tsp whole grain mustard
1 tsp crushed red pepper flakes