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  • 1 package Kielbasa
  • 2 jars apricot preserves
  • 1 jar currant preserves
  • 2 tablespoons lemon juice, more or less
  • 2 tablespoons dry mustard
  • 2 tablespoons cooking sherry


  1. Boil the Kielbasa for 15 minutes.
  2. Slice the Kielbasa into bite-size pieces.
  3. In a large pot combine the preserves and cook over low heat until they have achieved a more liquid form.
  4. Add the remaining ingredients and adjust the seasoning to taste.
  5. Add the sausage and serve in a chafing dish over low heat.

Serves 10 to 12 as an appetizer.

Snausages can be made up to a month in advance and frozen.

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