Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!news.internetMCI.com!newsfeed.internetmci.com!howland.erols.net!feed1.news.erols.com!arclight.uoregon.edu!super.zippo.com!zdc!news.pbi.net!samba.rahul.net!rahul.net!a2i!bug.rahul.net!rahul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail From: Bryan Fazekas Newsgroups: rec.food.recipes Subject: Kielbasa Simmered in Beer Followup-To: rec.food.cooking Date: 30 Nov 1996 14:56:49 -0700 Organization: Nando.net Lines: 32 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <32812860.4D9B@nando.net> Reply-To: Bryan Fazekas NNTP-Posting-Host: mack.rt66.com > From: kclark@omnifest.uwm.edu (Kelly P. Clark) > Subject: Cooking with Beer > I'm looking for recipes which use beer in any way. The following recipe is pretty much the only way I eat kielbasa: Kielbasa Simmered in Beer 1 ring kielbasa or smoked sausage 12 oz beer 1 bag sauerkraut (optional) Slice the kielbasa into 1" lengths. Lightly brown in a skillet over medium-high heat. Add beer (and sauerkraut if desired) and bring to a boil. Reduce heat to low and simmer until liquid is almost (but not quite) evaporated. Important: Do NOT let the pan go dry. The kielbasa will burn and will take on a burnt flavor. Optional: I always boil the kielbasa first for about 5-10 minutes. This extracts a large amount of the grease. Also, the kielbasa will have a light coating of oil and seems to brown better. --- Bryan --fazekasb@nando.net ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.