Wine-glazed Sausage Chunks

• 1 lb kielbasa
• 1 T Major Grey chutney
• 1 c dry white wine
• chopped parsley
• 2 T Dijon mustard

Slice sausage 1" thick, then cut each slice crosswise in half.

In a 12" frypan, blend wine, mustard, and chutney; bring to a boil over high heat.

Add sausage, reduce heat to medium-high, and cook, uncovered, stirring occasionally until liquid is reduced and syrupy (10 to 12 min).

Transfer sausage mixture to a warm bowl or chafing dish, sprinkle with parsley, and serve with wooden picks to spear hot sausage chunks.

Makes 10 to 12 servings.