3/4 to 1 lb. Kielbassi or smoked sausage
3/4 c. cooking wine
1 scant tsp. brown or white sugar, I prefer brown
1 1/2 tbsp. Dijon or sweet & sour mustard
1 tbsp. chopped parsley (optional)

1. Cut the Kielbassi into 1 inch slices.

2. Put in a heavy skillet, large enough to hold all the pieces in 1 layer and add wine to cover.

3. Boil rapidly until wine has almost evaporated and looks almost syrupy, a scant teaspoon of sugar makes a nice glaze. Add mustard to taste.

4. Toss with parsley and serve hot or at room temperature with toothpicks.