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Kielbasa in Polish Sauce Recipe

Kielbasa in Polish Sauce

Emeril Lagasse

Recipe courtesy of Emeril Lagasse, 1999.

Show: Emeril LiveEpisode: Polish (In Chicago)

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

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  • on March 06, 2012

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    Absolutely AWESOME!!!! I served this over egg noodles... a definite keeper!

    Also I left the salt out.

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  • on February 12, 2012

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    amazing recipe. I agree to wait to add salt until the end. Based on the kielbasa that you use, it may not even be necessary. A bit of paprika gives it a bit of extra flavor also. This meal is a homerun.

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  • on January 23, 2012

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    This is a fantastic recipe and very easy to make. I love the sauce but always add some yellow mustard seed and caraway seeds to it to give it a little more of an authentic kick. Served with boiled potatoes and sauerkraut. Yum.

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  • on October 10, 2011

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    Sauce turned out great. I substituted apples for the sugar and it worked seamlessly.

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  • on July 28, 2011

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    Loved it!! Very tasty!!

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  • on June 02, 2011

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    I was disappointed with this dish. I have made many of Emeril's Polish and German dishes and comparatively this had next to no flavor. I won't be repeating this one.

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  • on December 31, 2010

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    Easy to make and so simple. What a sauce! Great compliment to the sausage.

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  • on December 08, 2010

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    Delicious. Very easy to make, but be sure to leave out the extra salt, it does make it salty. To answer someone's question, you take the kielbasa out of the liquid, and then the liquid is added to the roux, then boiled down and makes a somewhat thick sauce. I served it with pierogies fried in some butter and olive oil. I poured some sauce on the pierogies, YUMMY!

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  • on November 23, 2010

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    Delicious! I chopped the onions before putting them back into the gravy. This is a great way to combine beer and kielbasa

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  • on October 30, 2010

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    Quick and Easy! I made this with some fried perogies and served with some fresh Rye bread. Wow a GREAT meal...Accompanied with a Stout Beer in a frozen pint glass.

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