Kielbasa in Polish Sauce

  • Yield: 4 to 6 servings
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Ingredients

2 tablespoons finely chopped parsley

12 ounces light beer

1 1/2 cups water

2 cups chopped yellow onions

2 pounds Kielbasa sausage, links

Salt

Freshly ground black pepper

2 tablespoons butter

2 tablespoons flour

2 tablespoons white vinegar

1 tablespoon sugar

Directions

  1. 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.

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