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Kielbasa with Peppers and Potatoes
Reviews:
May 11, 2006

Just a suggestion to those of you who thought this was too greasy. I ALWAYS simmer my sausage (kielbasa) for at least a good 30 -40 minutes in water and this takes most of the grease away. The stock can be used to make split pea soup or any vegetable soup. Actually I use the stock in cooking my kraut - gives the kraut a bit of a smoky flavor.

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