From Chef Oonagh Williams of Royal Temptations Catering
- 2 lbs fresh or smoked kielbasa (For gluten-free recommendations, visit NFCA’s Gluten-Free Hot Products blog.)
- 2 tablespoons unsalted butter or oil
- 12 oz. bottle of gluten-free beer (Each beer will give a different taste, as will different kielbasa.)
- 2 tsp light brown sugar
- 1 medium sized onion, peeled, sliced and separated into rings
- 1 small Granny Smith apple, peeled, cored and thinly sliced
- Salt and pepper to taste
1. If using raw kielbasa, place kielbasa in a skillet, cover with water, bring to the boil, turn down to a simmer and cook for 10 minutes. Drain and put sausages on a plate. If you use smoked kielbasa, just put them in the skillet with apples and onions as in step #3.
2. In same skillet, melt butter/oil, add onions and gently fry for 5 minutes until browning. Add apple, and fry for further 5 minutes until softening.
3. Add kielbasa and turn in pan.
4. Add gluten-free beer, salt, pepper, and sugar. Bring to nearly a boil, then turn down to a simmer and cook covered for about 30 minutes until cooked through. The cooking time will depend on size of pan, quantity being cooked, and how gentle a simmer you can reach. Watch that the liquid doesn’t evaporate.
Tips & Alternatives: This recipe works with any kind of gluten-free beer. I like to cook this the day before for the flavor really to develop. Then put it in a slow cooker, refrigerate and reheat the next day in the slow cooker. You can also put it on the side of the barbecue to reheat in a foil pan. It’s also great to serve with gluten-free bread to soak up the juices.