Yield: 1 servings
|12 ounces||Light beer|
|2 cups||Chopped yellow onions|
|2 pounds||Kielbasa sausage; links|
|\N \N||Freshly ground black pepper|
|2 tablespoons||White vinegar|
|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 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; 4½ Fat; 1 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C47 Converted by MM_Buster v2.0n.