Ingredients
1 two-pound ring kielbasa
Rye bread
Prepared horseradish
Dijon mustard
Preparation
Heat oven to 350 degrees. 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.
Slice kielbasa on the diagonal into 1/2-inch slices. Serve with rye bread, horseradish, and mustard.
