4 Large Rings kielbasa (smoked)
1 Doz. Hardboiled eggs
1 Jar Beet horseradish
2 Jars Hot white horseradish (the hotter, the better)
1 C. White distilled vinegar
Simmer the 4 rings of kielbasa in a large pot of water for 15 to 20 minutes. (Do not boil or they will split.) Cool kielbasa. When cool, peel outer skin off. Slice on a diagonal in 2-inch pieces. Put in a large bowl. Peel the hardboiled eggs and slice them in whole pieces. Put in bowl with kielbasa. Mix the 3 jars of horseradish with vinegar and add to the kielbasa and eggs; mix well. Refrigerate overnight. When ready to serve, mix one more time.
