Germanbasa

I call this Germanbasa because it’s a yummy dish made with kielbasa that’s inspired by German cooking. I love kielbasa but it always seems like I used it the same way every time so I thought this go round I might branch out and try something a bit different. While I wouldn’t put this meal on my “last supper” list, it was tasty and everyone in the family ate without complaining, so I have to give it some props. So here we go. What you’ll need:

1 12 Oz Beer
11/2 Cups of Water
1 Large Yellow Onion, Chopped
1pd Kielbasa Sausage
2 Tbsp Flour
3 Tbsp Butter
2Tbsp White Vinegar
1 Tbsp Sugar
1 Cup chopped Mushrooms
1 Tsp Mushroom Base (can use chicken or vegetable base if you don’t have mushroom)
2 Tsp Dried Parsley (feel free to use fresh if you have it)
Salt and Pepper to Taste

Melt 1 of your Tbsp of butter in a large skillet over medium heat and cook the mushrooms until moist; about 3-4 minutes. Add in the beer, water, mushroom base, onions, and sausage. Bring the mixture to a boil and then reduce heat and simmer covered for about 25 minutes. Remove the sausage and onion/mushroom/beer mixture from the skillet. Cut the sausage into 1 inch disks and set aside. In your skillet, melt the remaining 2 Tbsp of butter over medium heat and then add in the flour, stirring to create a roux. Let the roux cook for about 3-4 minutes. Stir in the vinegar, sugar, and reserved onion/mushroom/beer mixture. Add parsley and season with salt and pepper. Bring the mixture to a boil and then reduce heat, simmering until sauce thickens; about 10 minutes. Add your sliced sausage back into the mix and cook for an additional 10 minutes. Serve over rice or potatoes. And that’s it! Here’s a picture of the final product: