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See below ingredients and instructions of the recipe
1 lb Smoked sausage (Kielbasa)
6 tb Onion; chopped
1/4 c Flour
1/2 ts Thyme
1/2 ts Black pepper
3 c Milk
1 c Half-and-half
8 oz Sauerkraut, with juice
1 1/2 tb Lemon juice (optional)
2 tb Fresh parsley; chopped
Chop the sausage coarsely by hand or in a food processor (leave the
casing on). 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.
Add the parsley and serve at once. From Cooking from Quilt Country by
Marcia Adams.
From the MM database of Judi M. Phelps. jphelps#shell.portal.com or
jphelps#best.com
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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