Name: Kielbasa in Polish Sauce
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 2 tablespoons finely chopped parsley; 12 ounces light beer; 1 1/2 cups water; 2 cups chopped yellow onions; 2 pounds Kielbasa sausage, links; Salt; Freshly ground black pepper; 2 tablespoons butter; 2 tablespoons flour; 2 tablespoons white vinegar; 1 tablespoon sugar

Directions

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 saute 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.

Recipe courtesy of Emeril Lagasse, Emeril's Food of Love Productions 2008

Kielbasa in Polish Sauce

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