| 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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