Kielbasa in Onion Gravy
Recipe Idea: Kielbasa in Onion Gravy
Hi. It’s Lois at Recipe Idea Shop, talking about a quick meal of Kielbasa in Onion Gravy.
It was a cold, wintery day yesterday so I decided to make some hearty Polish sausage (Kielbasa) for us to eat while we were watching the Green Bay Packers fumble their way through that game that should have gotten them into the playoffs. (What a bummer!) The food was good, though. I started with a package of Polish Kielbasa.
Polish Kielbasa in Onion Gravy reminds me of Wisconsin, where there are lots of people with Polish, German and other Eastern European genes. Their traditional foods include a variety of good sausages.
The restaurants often serve various kinds of sausages, and you can buy delicious brats, Italians and Polish sausages at most grocery stores. It’s cold in Wisconsin in the winter. Eating sausages helps you stay warm—at least I think so.
Here are some nice kitchen knives, similar to the set I have:
And I LOVE Le Creuset pans:
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Read on for recipe and nutrition…
- 1 package Polish (Turkey) Kielbasa (or any kind you like) (about 5 sausages)
- 2 medium onions, sliced
- 2 tablespoons butter
- 1 cup of water
- 2 tablespoons flour
- 1 beef bouillon cube
- Salt and pepper to taste
- 1/4 teaspoon Kitchen Bouquet (liquid gravy seasoning)
- Slice the Kielbasa on an angle in about 1-1/2 inch or 2 inch slices.
- Melt the butter in a frying pan and sauté the onion and Kielbasa in the butter until browned.
- Mix flour and water until smooth.
- Pour the flour mixture into the skillet and stir.
- Add the bouillon cube and stir to mix with pan juices.
- Add the seasoning and stir to combine.
- Simmer 15 minutes, stirring occasionally.
- Serve over noodles or mashed potatoes, or just eat it as is.
Kielbasa in Onion Gravy Nutrition Label. Each serving is about 1-1/2 cups.
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