1 smoked Kielbasa or 1 lb.
1 c. dry white wine
1 tbsp. light brown sugar
2 tbsp. strong Dijon mustard
2 tbsp. calvacos or brandy
3 tbsp. chopped fresh parsley
Ground pepper to taste

Cut Kielbasa into 1 inch slices, then cut into quarters. Put the meat in a heavy skillet and pour in wine. Bring wine to a boil and cook, uncovered, until the wine has almost evaporated and looks syrupy, about 12 minutes. Stir in the brown sugar, mustard and calvados; cook 1 minute more.

Toss the sausage with the parsley and pepper to taste. Serve hot at room temperature with toothpicks for spearing and thin round of crusty French bread for dipping in the juices.

Makes 6-8 servings.