Heat cooking oil over medium heat in a large skillet. Add the sliced kielbasa and cook until it starts to crisp up on each side. Remove from the skillet onto a paper towel-lined plate. Drain the extra grease from the skillet.
Return the skillet to the stove. Add the onions and wine/broth, letting it bubble and loosen the brown bits from the bottom of the skillet. Add the thyme and stir until the liquid is almost evaporated.
Add the butter. Once it is melted, add the half and half and mustard. Bring it to a simmer and let it thicken a little before adding the Parmesan cheese. Stir until the cheese is melted and the mixture coats the back of a spoon.
Add the cooked pasta to the sauce and stir to coat the pasta.
To serve, either mix the kielbasa into the pasta or top each serving of pasta with some sausage
6 hard-cooked eggs
¼ cup mayonnaise
2 bacon strips, cooked and finely crumbled
1 tablespoon finely shredded cheddar cheese
2 teaspoons Dijon mustard
3/4 teaspoon honey
Salt and pepper to taste
1. Slice eggs in half lengthwise; remove yolks and set whites aside.
2. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard, salt, and pepper.
3. Stuff or pipe yolk mixture into egg whites.
4. Garnish with paprika or chives (optional).
Refrigerate until serving.