13 ounce link of kielbasa, cut into 1/3-inch thick slices (yields about 42 slices)
1/2 cup pomegranate juice
1 Tablespoon ketchup
Tabasco to taste, plus extra for serving
- In a medium skillet, bring the pomegranate juice, ketchup, and a dash of Tabasco to a boil.
- Boil for 2-3 minutes or until it becomes syrupy.
- Add the sausage slices to the sauce and cook over high heat, turning the slices occasionally, until the mixture reduces almost completely and coats the sausage, about 2-3 minutes.
- Serve with toothpicks or on top of Ritz crackers. Enjoy!
Source: Adapted from Fast Food My Way, Jacques Pepin
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