Apple juice, jelly and syrup add sweetness to sliced sausage in this stovetop sensation. "My grown children look forward to this breakfast dish on special occasions," writes JoAnn Lee of Kerhonkson, New York.
- 1-1/2 pounds fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
- 1/4 cup apple juice
- 1/4 cup apple jelly
- 2 tablespoons maple syrup
- In a large skillet, bring sausage and apple juice to a boil. Cover and cook for 5 minutes. Uncover and cook 5 minutes longer. Drain. Add jelly and syrup; cook and stir until jelly is melted and sausage is coated. Yield: 6 servings.
Originally published as Apple Kielbasa Coins in Quick Cooking May/June 2002, p57
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