Pan-Grilled Polish Sausage in Asian Mustard Sauce

Developed Fall, 2014, in part to reduce carbohydrate intake. If you cut the carbs, that only leaves proteins and fats, the other major nutrient groups. Sausage has plenty of both, and rich flavor to boot. Here, a European meat product is seasoned with Asian flavors for a quick 'small plate' treat.

4 oz kielbasa, split lengthwise
1 t vegetable oil
1 T water
1 T mature vinegar (a Chinese vinegar made from sorghum and wheat) or balsamic vinegar
1 t Chinese rice wine or dry white wine
1 T coarse mustard (Dijon or bratwurst style)

Heat a small, heavy skillet over medium-high. Add the oil. When shimmering, add the sausage, cut side down. Grill 3 to 4 minutes undisturbed. Turn when browned, and grill 1 to 2 minutes more. Remove to a serving plate and cover. Deglaze the hot pan with water, vinegar, wine, and mustard. Return the sausage to the sauce, reheat, spooning over the meat. Serves one or two with extra mustard on the side, if desired.