Kielbasa In Polish Sauce
Instructions:
- 12 Ounce Light beer
- 1−1/2 Cup Water
- 2 Cup Chopped yellow onions
- 2 Pound Kielbasa sausage; links
- Salt
- Freshly ground black pepper
- 2 Tablespoon Butter
- 2 Tablespoon Flour
- 2 Tablespoon White vinegar
- 1 Tablespoon Sugar
- 2 Tablespoon Finely chopped parsley
- 1/2 Fat; 1 Other Carbohydrates
- In a saucepan, over medium heat, combine the beer, water, onions and sausage. Season with salt and pepper.
- Bring to a boil, reduce to a simmer and cook, covered, for 25 minutes.
- Remove the sausage from the pan and cool. Slice the sausage into 1 −inch pieces.
- In a large saut pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a light brown roux.
- Stir in the vinegar, sugar and the reserved beer and onion mixture.
- Season with salt and pepper.
- Bring the mixture to a boil, reduce to a simmer and continue to cook until the sauce coats the back of a spoon, about 15 minutes.
- Add the sliced sausage and continue to cook for 5 minutes.
- Garnish with parsley.
- Yield: 4 to 6 servings