| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Polish | Emlive10 | 1 | Servings | |
INGREDIENTS
| 12 | oz | Light beer |
| 1 1/2 | c | Water |
| 2 | c | Chopped yellow onions |
| 2 | lb | Kielbasa sausage, links |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | T | Butter |
| 2 | T | Flour |
| 2 | T | White vinegar |
| 1 | T | Sugar |
| 2 | T | Finely chopped parsley |
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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