Kielbasa in polish sauce

Yield: 1 servings

Measure Ingredient
12 ounces Light beer
1½ cup Water
2 cups Chopped yellow onions
2 pounds Kielbasa sausage; links
\N \N Salt
\N \N 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 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.

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