Drunken Kielbasa
A game-day favorite for me and my family. Savory, sweet, and filling.
Yield
4 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
polish kielbasa sausage
sliced 1/2" thick |
*
|
| 1 |
yellow onion
halved and sliced 1/2" |
*
|
|
| 18 | ounces |
beer, dark
Use good German Beer |
* |
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | tablespoon |
butter
|
|
| 1 | pound |
egg noodles
Prepared |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
polish kielbasa sausage
sliced 1/2" thick |
*
|
| 1 | each |
yellow onion
halved and sliced 1/2" |
*
|
| 520.2 | ml/g |
beer, dark
Use good German Beer |
* |
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
paprika
|
|
| 15 | ml |
butter
|
|
| 453.6 | g |
egg noodles
Prepared |
|
Directions
In a medium saucepan, heat butter until melted and foaming subsides.
Add kielbasa and onion, cook over medium flame until browned.
Reduce heat to medium-low and add flour, stir well to incorporate.
De-glaze with beer and mix well, add seasonings.
Bring to a boil and reduce heat to low, simmer 20 minutes.
Adjust seasonings to taste.
Serve over hot egg noodles with more beer.
Variations:
Worcestershire sauce is welcome.
Peppers from your garden add a great kick.
Try adding nutmeg in the later winter months, and serve it with sweet potatoes.
