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Carmalized Kielbassa or Kolbassi
This recipe calls for 5 pounds of kielbassa or kolbassi. It depends on the brand how it is spelled. I made this recipe for Christmas Eve for the children in my family who are of Polish decent. I usually serve it on New Year's Eve and only make meatless dishes for the Italian side of my family on Christmas Eve.
There are also two ways to make it. One way is to slice the sausage and make it in the crock pot. Your cranberry sauce and brown sugar are still prepared the same way but poured over the sausage in the crock pot before turning it on.
For both recipes you preboil the fat out of the sausage in a cooking pot.
Once the sausage is boiled off, you drain the slices and then cover them with the sauce in the crock pot and simmer on low until ready to serve. I normally let it go all day.
The second way is to slice into 1 inch pieces and bake in the oven. Both recipes call for the same ingredients but are just cooked differently.
To bake this recipe you place 1 inch sausage pieces in a baking pan and cover with the sauce. Cook in the oven at 350° until the sausages start to take on a glazed appearance. You need to turn the pieces over several times to coat all sides. Turn down the heat to low and keep in oven until you are ready to serve.
While the sausage is boiling, you mix your brown sugar and jellied cranberry sauce in a in the microwave to 10 seconds.
Pour cranberry mixture to saucepan and stir in the cola sauce until the cranberry jelly is melted and the sugar begins to caramelize in the pan. You need to add additional brown sugar to get a thicker sauce.