Title: Kielbasa (Saucisson Paysanne)
Category: Appetizer
Servings: 4
Cut kielbasa into 1- inch slices, then cut each slice into quarters. Put the meat in a heavy skillet just large enough to hold all the pieces in a single layer and pour in the white wine.
Bring the wine to a boil and cook uncovered until the wine has almost evaporated and looks syrupy, about 12 minutes. Stir in the brown sugar, mustard and brandy; cook one minute more.
Toss the sausage with the parsley and pepper to taste.
Serve hot or room temperature with toothpicks for spearing.
Can be made a day ahead and reheated.