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Sunday, November 13, 2011

Kielbasa With Polish Sauce over Pasta

My family loves a good sausage dish. So while taking a trip over the internet to find new and interesting recipes for sausage, I found this one that only had a few ingredients I was unable to find. But no fears... I AM the master (or mistress?) of improvising! Enjoy this Polish turned West Texan dish! Serves about 4.

12oz Dark Beer
1 1/2cup Water
2 tbsp Garlic, minced
1 lb Kielbasa
Salt & Pepper to taste
1 tsp Crushed Red Pepper
2 tbsp Butter
2 tbsp Flour
2 tbsp Rice Wine Vinegar (Plain White Vinegar works too)
1 tsp Sugar
1 tbsp Corn Starch
1 tsp+ Water
2 Tbsp Parsley, dried
2 cup Pasta, cooked and kept warm

1) In saucepan over medium heat mix beer, water, garlic, kielbasa, red pepper, salt and pepper to taste. Bring to boil, reduce heat, cover, simmer about 25 minutes. Turn meat periodically, to coat. 

2) Remove meat to plate and let cool. Slice meat into 1" slices.

3) In large skillet melt butter, making sure not to burn it. Add flour and cook 4-6 minutes, stirring constantly, until light brown. Add vinegar and sugar, stir. Add remaining beer mixture and more salt and pepper to taste. Bring to boil, reduce heat to simmer. 

4) In small bowl mix corn starch and remaining water, add to beer mixture and whisk well to incorporate. Simmer mixture until it coats the back of a spoon, about 10-15 minutes. Return sausage to pot and cook another 5 minutes.

5) Garnish with parsley. Serve over any variety of cooked pasta. The sauce works best with a ridged pasta... something that can grab and hang on tight to the sauce.

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