Not because it’s hard to make, or perhaps offers a challenging taste – it is wicked simple to put together and tastes great! No, the tricky part is that you can offer this up as an appetizer with those ruffled-ended toothpicks, or as a meat-laden salad course, or you could bag the kielbasa and just use the very nice vinaigrette on the greens of your choosing.
Let us assume you want to go whole sausage on this thing – and you really should – the original recipe by Chyrel B. Austin in Outer Banks the Bountiful Coastal Carolina Cookbook is spot-on good; I’ve just made a few, minor tweaks with the mustard(s) and the oil(s) to suit my own personal tastes.
•1 (4 oz) jar chopped pimientos, drained
•1 (6 oz) can pitted black olives, sliced and drained
•1 bunch scallions, sliced
•1 cup chopped fresh parsley
•1-1/2 cup herb vinaigrette
•4 cloves garlic
•2 tbsp coarse ground Dijon mustard
•1 tbsp Dijon mustard
•1/2 cup red wine vinegar
•1/4 cup white wine garlic vinegar
•2 cups canola oil
•1/2 cup olive oil
•1/2 tsp 21 seasoning salute
•1/2 tsp basil
•1/2 tsp parsley
•1/2 tsp oregano
•1/2 tsp paprika
•1/2 tsp Tellicherry pepper
•1/2 tsp Seasoned Salt
•1/2 tsp sugar
First thing – and you should really do this the day before – make the vinaigrette by whizzing the garlic, mustards (I use Trader Joe’s Dijon mustards – love the flavor and you cannot beat the price. Also, their smooth Dijon has a great horseradish-y bite to it that I quite like) and the vinegars together with an immersion blender; or in a regular blender, it’s all good.
Combine the canola and the olive oil. With the blender (immersion or regular) running, s-l-o-w-l-y stream into the mustard/vinegar mixture and blend until it has emulsified.
Stir in the seasonings I listed, make up your own, or just add 3 tablespoons of mixed Italian seasonings until it is all well mixed.
Transfer to a sealed jar and stash in the fridge for at least a few hours or – more better – overnight to allow the flavors to blend nicely. As a bonus, this recipe makes quite a bit more vinaigrette than you will actually need for the kielbasa, so you have extra dressing for salads (or, should you feel so inclined, more sausage).
Bring to a boil on high heat, then reduce and simmer for ten minutes.
Transfer the kielbasa to a board and allow to cool, then cut into slices on the diagonal.
Add the 1-1/2 cup vinaigrette and toss to combine.
You can serve it now or stash it in the fridge for storage, just be sure to allow it to come back up to room temperature before serving.
I have usually served this in a bowl or on a platter with those little toothpicks, but this time brought down the trifle bowl, lined it with romaine, and offered it as a salad for a late-night leftovers and galette gathering and folk seemed most well pleased.