5 lb Smoked sausage (Kielbasa)
2 lg Onion -- chopped
1 1/4 c Flour
1 Tbl. Thyme
1 Tbl. Black pepper
1 gal. Milk
5 c Half-and-half
2 lb. Sauerkraut, with juice
1/4 cup Lemon juice (optional)
Fresh parsley -- chopped
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Chop the sausage coarsely. Transfer the sausage
and onion to a deep pan, and saute over medium
heat until the sausage is lightly browned,
about 8 minutes.
On a small plate combine the flour, thyme,
and pepper. Add to the sausage and brown
all together until the mixture bubbles up,
about 5 minutes. Add the milk and the half-and-half
all at once, and cook stirring until the
mixture again bubbles up, about 5 minutes.
Add the sauerkraut and it juice and bring
to a boil; the mixture will continue to thicken.
Taste for tartness, and lemon juice if desired.
For service, garnish with fresh chopped parsley.
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