Had a keilbasa that my mom brought from NY that I had to cook. Went online and found this great recipe by Emeril. Thought I'd share.
Kielbasa in Polish Sauce
Recipe courtesy of Emeril Lagasse, 1999
12 ounces light beer
1 1/2 cups water
2 cups chopped yellow onions
2 pounds Kielbasa sausage links
Freshly ground black pepper
2 tablespoons butter
2 tablespoons flour
2 tablespoons white vinegar
1 tablespoon sugar
2 tablespoons finely chopped parsley
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.
Sounds yummy, Deb! What did you serve on the side?
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