To make kielbasa in Polish sauce, combine 12 ounces of light beer, 1 1/2 cups of water, 2 cups of chopped yellow onion and 2 pounds of kielbasa sausage in links. Season with salt and pepper, and bring to a boil. Simmer, and cook while covered for 25 minutes. Remove the sausage from the pan, and slice in 1-inch pieces. In another pan, melt 2 tablespoons of butter, and stir in 2 tablespoons of flour to make a light brown roux. Stir in 2 tablespoons of white vinegar, 1 tablespoon of sugar, and the beer and onion mixture. Season with salt and pepper, and cook until the sauce coats the back of a spoon. Add the sausage, and cook for another five minutes.
To make grilled pierogies and kielbasa, grill 1 pound of kielbasa that has been cut into four pieces for eight to 10 minutes. In a bowl, whisk 2 tablespoons of mustard, 2 tablespoons of apple cider vinegar and 2 tablespoons of olive oil. Chop a large white onion into six wedges, and toss it with 1 pound of frozen pierogies with 2 tablespoons of oil, salt and pepper. Grill for five minutes. Turn, and grill for another four to six minutes. Slice the kielbasa into pieces and add to the mustard dressing. Add 1/4 cup chopped parsley, and season with salt and pepper.Learn more about Meat