Wednesday, February 13, 2013

Apricot Ginger Kielbasa Coins

Weeknights can be crazy.  This is a great 20 minute meal that comes together quickly and will please even those picky eaters in your family who claim, "I don't like sausage."

"It's just a hot dog honey."

"Ok." And then they were gone.

Apricot Ginger Kielbasa Coins

1 tsp olive oil
1 14oz Turkey Polish Kielbasa Sausage
2 Tbsp water
1/2 cup Apricot preserves
1 clove garlic, pressed
1/4 tsp ground ginger

Preheat a large skillet over medium high heat.  Slice the sausage into 1/4 inch disks (coins).  Drizzle the olive oil in the pan and add the sausage.  Cook until lightly browned on both sides, stirring occasionally.

Meanwhile in a small mixing bowl combine the apricot preserves, the garlic, and ginger.  Whisk until smooth.

When the kielbasa is browned reduce the heat to medium and spoon pour in the water, deglazing the pan.  Stir to help the little bits that are stuck to the bottom come off.  Add in the apricot mixture and stir to coat.  Let cook for about 10 minutes stirring frequently so that it doesn't burn.  When the sauce is reduced by half and is darker in color it is ready.  Transfer to a serving bowl.

I usually serve this over cooked white rice.  If you start the rice first, by the time you cut and cook the kielbasa everything is done about the same time.

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