Sausage In Polish Sauce Kielbasa W Polskim Sosie Recipes

Steps:

• Heat the butter and lightly brown the onions. Add the flour and brown again. Gradually stir in water or beef stock and bring to a boil.
• Add the tomato puree, salt pepper and sugar. Skin the sausage, cut into big cubes, and add to sauce. Simmer the sauce for a few more minutes until the flavours blend. Serve with potatoes.
• Serves 2.

Steps:

• Sauté onion in 2 tablespoons butter until golden.
• Add kielbasa, broth, and beer. Simmer 20 minutes.
• Blend flour into remaining 1 tablespoon butter; stir into broth.
• Add vinegar, brown sugar, salt and pepper.
• Add potatoes. Cover and cook over medium heat 10 to 15 minutes.
• Slice kielbasa into 2-inch chunks and serve.

Steps:

• Simmer sausage and onion in combined water and beer for 20 minutes.
• Brown the butter and blend in flour.
• Slowly add 1 cup of liquid strained from the meat.
• Stir until thoroughly blended. If sauce is too thick, add more liquid.
• Add Maggi extract, vinegar and sugar to taste(brown sugar may be substituted).
• Slice the sausage, pour the sauce over it,.
• and serve with boiled potatoes.

Steps:

• Heat the butter and lightly brown the onions.
• Add the flour and brown again.
• Gradually stir in water or beef stock and bring to a boil.
• Add the tomato puree, salt pepper and sugar.
• Skin the sausage, cut into big cubes, and add to sauce.
• Simmer the sauce for a few more minutes until the flavours blend.
• Serve with potatoes.

Steps:

• 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.

Steps:

• Soak casings in warm water.
• Using a coarse disk, grind meats and fat together.
• Add remaining ingredients and mix well.
• Stuff the casings, creating 18-24 inch links.
• Allow to dry 3-4 hours in a cool place or refrigerate uncovered for 24 hours.