Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 2 lbs kielbasa (cut into slices on a diagonal)
  • 1 large yellow onion (thinly sliced)
  • 1 large red bell pepper (seeded and thinly sliced)
  • 2 tbsp all-purpose flour
  • 1 cup ale
  • ½ cup apple cider
  • 3 tbsp fresh thyme (chopped)
  • 1½ cups chicken stock
  • Kosher salt and freshly ground black pepper
  • Mashed potatoes (for on the side)

Instruction

  • In a large sturdy pot, preferably a Dutch oven, warm the olive oil over medium-high heat.
  • Add the sausages and cook until browned, about 8 to 10 minutes, stirring frequently.
  • Transfer to a plate and set aside.
  • Add the onion and bell pepper to the pot and reduce the heat to medium. Cook until tender, about 5 minutes.
  • Add the flour and cook, while stirring, until golden, about 3 minutes.
  • Whisk in the ale and cider and then add the thyme and stock, continuing to whisk until blended.
  • Bring the mixture to a simmer.
  • Return the sausages to the pot and cover, while reducing the heat to medium-low.
  • Cook for 15 minutes.
  • Uncover and continue cooking for another 5 minutes, allowing the sauce to slightly thicken.
  • Season with salt and pepper, to taste.
  • Serve at once with mashed potatoes on the side.