Kielbasa in Polish Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
2 tablespoons finely chopped parsley |
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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