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Tangy Kielbasa
Ingredients:
1 10 oz. jar red currant jelly
1 1/4 lb. fully cooked kielbasa, thinly sliced
1 10 oz. jar red currant jelly
1 1/4 lb. fully cooked kielbasa, thinly sliced
Directions:
Cook jelly in a large saucepan over medium heat, stirring constantly, until jelly melts. Add sausage; stir well. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Serve warm. Yield: 10 to 12 appetizer servings.
Cook jelly in a large saucepan over medium heat, stirring constantly, until jelly melts. Add sausage; stir well. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Serve warm. Yield: 10 to 12 appetizer servings.
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