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
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
Yield: 4 to 8 servings
Source: Adapted from City Tavern Cookbook
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.