INGREDIENTS

INSTRUCTIONS

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
Converted by MC_Buster.
Per serving: 529 Calories (kcal); 24g Total Fat; (45% calories from fat);
6g Protein; 58g Carbohydrate; 62mg Cholesterol; 265mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 4 1/2 Fat; 1
Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C47
Converted by MM_Buster v2.0n.

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