{"id":18735,"date":"2011-12-15T10:00:00","date_gmt":"2011-12-15T15:00:00","guid":{"rendered":"http:\/\/www.tengrrl.com\/cooks\/?p=365"},"modified":"2011-12-15T10:00:00","modified_gmt":"2011-12-15T15:00:00","slug":"kielbasa-appetizers","status":"publish","type":"post","link":"https:\/\/www.tengrrl.com\/blog\/2011\/12\/15\/kielbasa-appetizers\/","title":{"rendered":"Kielbasa Appetizers"},"content":{"rendered":"<div class=\"hrecipe\">\n<p class=\"summary\"><em>Here&rsquo;s a recipe from  the Allrecipes.com site  (<a href=\"http:\/\/allrecipes.com\/recipe\/kielbasa-appetizers\/detail.aspx\" target=\"_blank\">original here<\/a>) that takes regular kielbasa to the next level. Kielbasa is  the fifthteenth of my 25 Appetizers of Christmas.<\/em><\/p>\n<div class=\"ingredients\">\n<h4>Ingredients<\/h4>\n<ul class=\"ingredients\">\n<li>     18 fluid ounces beer     <\/li>\n<li>1 (18-ounce) bottle barbecue sauce     <\/li>\n<li>&frac12; cup brown sugar     <\/li>\n<li>&frac14; cup Dijon mustard     <\/li>\n<li>2 pounds kielbasa (Polish) sausage, cut into 1\/2 inch pieces <\/li>\n<\/ul>\n<\/div>\n<div class=\"instructions\">\n<h4>Directions<\/h4>\n<ol class=\"instructions\">\n<li>Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. <\/li>\n<li>Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. <\/li>\n<li>Simmer until kielbasa is browned and glazed, about 1 hour. <\/li>\n<\/ol>\n<\/div>\n<div class=\"variations\">\n<a name=\"variations\"><\/a><\/p>\n<h4>Variations<\/h4>\n<ul class=\"variations\">\n<li>Choose the sausage that your family prefers. Little Smokies would work well in this recipe also.<\/li>\n<li>You could easily let this continue cooking in a crockpot, rather than on the stove.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Here&rsquo;s a recipe from the Allrecipes.com site (original here) that takes regular kielbasa to the next level. Kielbasa is the fifthteenth of my 25 Appetizers of Christmas. Ingredients 18 fluid ounces beer 1 (18-ounce) bottle barbecue sauce &frac12; cup brown sugar &frac14; cup Dijon mustard 2 pounds kielbasa (Polish) sausage, cut into 1\/2 inch pieces [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[402,412],"tags":[483,485],"class_list":["post-18735","post","type-post","status-publish","format-standard","hentry","category-appetizer","category-meat","tag-kielbasa","tag-little-smokies"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pqzI8-4Sb","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/comments?post=18735"}],"version-history":[{"count":0,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18735\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/media?parent=18735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/categories?post=18735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/tags?post=18735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}