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Published: Tuesday, 6/27/2006

Ale Braised Kielbasa

8 kielbasa (about 2 pounds), any

garlic-style sausage, or duck

sausage (but not Italian sausage)

2 large yellow onions, thinly sliced

2 medium shallots, chopped

2 garlic cloves, chopped

2 tablespoons unsalted butter

4 cups dark ale

2 teaspoons Dijon mustard

1 cup beef broth

Salt and freshly ground black pepper

Preheat oven to 350 degrees. With a small paring

knife, make shallow diagonal cuts in the sausage.

Place the sausage in a shallow baking pan and bake 5

minutes, until brown. Remove from oven and reserve.

In a large skillet, cook onions, shallots, and garlic in

butter over high heat for 3 minutes, until golden. Add

the precooked kielbasa.

Add the ale to deglaze the pan, loosening any

browned bits on the bottom of the pan with a wooden

spoon. Cook over medium heat for 10 minutes

until ale is reduced so it just coats the bottom of the

pan. Transfer the sausage to a serving platter and

keep warm.

Increase heat to high and stir the broth and mustard

into the onion mixture. Cook 5 to 8 minutes

until mixture is reduced by half. Season with salt and

pepper to taste. Spoon onion mixture over sausage

and serve, with sauerkraut if desired. Serve on buns

if desired.

Yield: 4 to 8 servings

Source: Adapted from City Tavern Cookbook



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