Ingredients

Makes 10 servings (as part of larger meal)

　　2 to 2 1/2 pound smoked kielbasa

　　1 cup water

　　Accompaniment: beet horseradish sauce , white horseradish sauce

　　

Step 1

Pierce kielbasa 4 or 5 times on each side with tip of a sharp knife. Simmer kielbasa in water in a 12-inch heavy skillet, partially covered with lid, over moderately low heat until heated through, about 30 minutes (check after 15 minutes and add a little more water if skillet is almost dry).

　　

Step 2

Transfer kielbasa with tongs to a cutting board and cut diagonally into 3/4-inch-thick slices. Serve warm or at room temperature.