Perfect- I browned thin slices of the Polska Kielbasa in a cast iron dutch oven (on the stove top) with very little canola oil. Set it aside to rejoin potatoes later. Little oil was necessary to cook potatoes and onions, and the drippings from browning the meat added depth and flavor. Warms up beautifully.
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Perfect- I browned thin slices of the Polska Kielbasa in a cast iron dutch oven (on the stove...
