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Kielbasa In Polish Sauce
1
1
2
2
2 Ounce Light beer
−1/2 Cup Water
Cup Chopped yellow onions
Pound Kielbasa sausage; links
Salt
Freshly ground black pepper
2
2
2
1
2
1
Tablespoon Butter
Tablespoon Flour
Tablespoon White vinegar
Tablespoon Sugar
Tablespoon Finely chopped parsley
/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
Kielbasa In Polish Sauce
366
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