Matt has a knack for editing down a recipe to its essence. He's the kind of cook who will decide that he wants to make something, take a look at a handful of recipes online or in cookbooks, and then take what he likes from each one and make it his own. This isn't the way my cooking brain works (I'm the recipe-following baker in the house), but I love watching Matt create these dishes and I'm lucky to be on the receiving end of some great food.
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In my opinion, pretty much any recipe that starts with kielbasa is going to be solid. The smoky, salty Polish sausage is a crowd-pleaser and you can find the horseshoe-shaped meat in pretty much any grocery store in America.
"It's sweet, a little tangy, salty, fatty. It's got everything," said Matt when I asked him why he thought the dish was so good. And I can confirm the accuracy of his statement.
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How to Make Brown Sugar and Mustard Glazed Kielbasa
To make it, slice one package of kielbasa (usually about 14 ounces) into 1/2-inch-thick rounds. Add the sausage to a large skillet and cook over medium to medium-high heat until the sausage slices are slightly charred. Transfer the hot sausage to a bowl and add about 2 tablespoons of mustard (Matt uses yellow mustard, but you can use your favorite type) and about 1/4 cup of brown sugar.
For dishes like this, some people like to cook the mustard and brown sugar mixture in a skillet until it's saucy, but Matt's found that if mix the hot sausage with the mustard and brown sugar you can skip that step. "Brown sugar is really hygroscopic, so it absorbs any liquid and turns it into the sauce," he says. "It couldn't be easier."
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