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1-2 tablespoons olive oil
1 red onion, thinly sliced
1 green bell pepper, thinly sliced
2 rosemary sprigs
1/3 cup honey
1 tablespoon yellow mustard seed
2 pounds Polish kielbasa sausage
1 (12 ounce) can Coca-Cola Classic
Rosemary sprigs for garnish
In a 5 1/2 quart Dutch oven over medium-high heat, heat the oil until it gets hot. Add the onions, green bell pepper and two rosemary sprigs. Reduce the heat to medium and cook until the onions are nearly transparent, about 3-5 minutes.
Stir in the honey, mustard seed, and sausage. Pour the Coca-Cola over the sausage and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the liquid is absorbed and the sausage is glazed. This should take about 30-40 minutes. Stir frequently to prevent the sausage from sticking.
Remove the rosemary sprigs from the Dutch oven and transfer the sausage slices to serving platter. Garnish with fresh rosemary sprigs.
1 red onion, thinly sliced
1 green bell pepper, thinly sliced
2 rosemary sprigs
1/3 cup honey
1 tablespoon yellow mustard seed
2 pounds Polish kielbasa sausage
1 (12 ounce) can Coca-Cola Classic
Rosemary sprigs for garnish
In a 5 1/2 quart Dutch oven over medium-high heat, heat the oil until it gets hot. Add the onions, green bell pepper and two rosemary sprigs. Reduce the heat to medium and cook until the onions are nearly transparent, about 3-5 minutes.
Stir in the honey, mustard seed, and sausage. Pour the Coca-Cola over the sausage and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the liquid is absorbed and the sausage is glazed. This should take about 30-40 minutes. Stir frequently to prevent the sausage from sticking.
Remove the rosemary sprigs from the Dutch oven and transfer the sausage slices to serving platter. Garnish with fresh rosemary sprigs.
