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Mrs. Kostyra's Kielbasa

MyCookbook Recipe Database
MyCookbook Member: MSL
Recipe Category: Appetizer
Recipe Preparation Level: easy
    HOW TO COOK AND SERVE KIELBASA WITH MRS. KOSTYRA

    Martha’s mother, Mrs. Kostyra, remembers filling a basket as a child with the traditional ingredients of an Eastern European Easter breakfast—kielbasa, a hard-boiled egg, rye bread, butter, cream cheese, horseradish, and watercress—and having them blessed by a priest on Holy Saturday. On Easter morning, the blessed egg was shared by everyone as they wished each other happiness and good health in the year to come. Mrs. Kostyra continues this wonderful Easter-breakfast tradition with her own family.

    Mrs. Kostyra shares her special way of cooking the kielbasa, which ensures a crispy skin. She notes that it is important to pierce the sausage casing so that it doesn’t crack while cooking.

    MRS. KOSTYRA’S KIELBASA
    Makes 1

    1 two-pound ring of kielbasa
    Rye bread
    Prepared horseradish
    Dijon mustard

    1. Heat oven to 350°. In a pot of simmering water, poach kielbasa for 20 minutes. Remove from pot; and transfer to a roasting pan with about 1 cup of the poaching water. Using a fork, poke the skin of the kielbasa to prevent it from cracking. Roast until brown and crispy, about 20 minutes.

    2. Slice kielbasa on the diagonal into 1/2-inch slices. Serve with rye bread, horseradish, and mustard.


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