Ingredients Jump to Instructions ↓

  1. 12 oz 340g Light beer

  2. 1 1/2 cups 355ml Water

  3. 2 cups 125g / 4.4oz Chopped yellow onions

  4. 2 lbs 908g / 32oz Kielbasa sausage, links Salt - to taste Freshly-ground black pepper - to taste

  5. 2 tablespoons 30ml Butter

  6. 2 tablespoons 30ml Flour

  7. 2 tablespoons 30ml White vinegar

  8. 1 tablespoon 15ml Sugar

  9. 2 tablespoons 30ml Finely-chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 to 6 servings.


Send feedback