Honeycup Mustard With Kielbasa Recipes

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
• Unfold the puff pastry onto a lightly floured work surface. Using a rolling pin, gently roll the dough out to a 10-by-15-inch rectangle. With a small offset spatula, spread the honey mustard evenly over the dough, making sure to go all the way to the edges, then sprinkle the kielbasa pieces over the mustard.
• Starting at a long side, roll the dough into a log as you would a jelly roll, then pinch the seam shut and place onto the prepared baking sheet, seam-side down. Refrigerate the log until slightly firm, at least 30 minutes; this will make it easier to cut it into rounds. (See Cook's Note)
• Cut the chilled puff pastry log into 1/2-inch-wide slices (you should get 20 to 22 slices) and place the slices cut-side down onto the baking sheet. If needed, adjust the slice shape to form a circle. Bake until puffed and golden brown, about 18 minutes. Let cool 5 minutes before serving.

Steps:

• Preheat oven to broil. Line a baking sheet with aluminum foil. Slice kielbasa diagonally into 1/4 inch pieces.
• In a medium-size skillet saute kielbasa in ginger ale until they are heated through. Drain well. Arrange the kielbasa on the prepared baking sheet, then sprinkle them with brown sugar.
• Broil the kielbasa until the brown sugar melts and begins to crystallize, check after 3 to 5 minutes. Serve the kielbasa with honey mustard for dipping.

Steps:

• 1. In a small bowl, combine wine, beer or chicken broth, mustard and brown sugar.
• 2. In large roasting pan, combine kielbasa, potatoes, onion and mustard mixture.
• 3. Toss to coat well.
• 4. Bake at 400 for 40-50 minutes or until potatoes are tender, stirring occasionally.
• 5. Garnish with parsley.

Steps:

• Heat oven to 400°F.
• Mix first 3 ingredients until well blended.
• Combine remaining ingredients in shallow pan. Drizzle with wine mixture; toss to coat.
• Bake 55 min. or until potatoes are tender, stirring occasionally.

Steps:

• Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

Steps:

• In a small bowl, combine wine, beer or chicken broth, mustard and brown sugar.
• In large roasting pan, combine kielbasa, potatoes, onion and mustard mixture.
• Toss to coat well.
• Bake at 400 for 40-50 minutes or until potatoes are tender, stirring occasionally.
• Garnish with parsley.