Mustard Glazed Kielbasa

Bring water to boiling in a 10 inch Dutch oven or serving skillet. Add carrots and cook for 10 minutes or until tender. Drain.

Meanwhile, cut kielbasa in half lengthwise. Cut diagonally into 1/2 inch thick pieces.

Add pineapple chunks, sugar, mustard, cornstarch and cloves to reserved juice. Mix well.

In the same pan used for carrots, saute kielbasa in two batches, using 1 teaspoon oil per batch. Cook until lightly browned.

Drain off fat. Return all kielbasa to pan. Stir in cornstarch mixture and bring to boiling, stirring constantly until thickened.

Add carrots and pineapple and heat through. Sprinkle with parsley and serve from Dutch oven or skillet.

Mixture can be prepared in advance and reheated before serving.

This makes a good appetizer. Serve with toothpicks on the side.