Ingredients
• 1 lb Polska kielbasa (smoked Polish sausage), sliced into rounds or half-moons
• 2 large yellow or Vidalia onions, thinly sliced
• 2 cloves garlic, minced
• 1.5 tbsp olive oil or butter
• 2 tbsp all-purpose flour
• 1.5 cups low-sodium beef broth (or chicken broth)
• 1 tsp Worcestershire sauce (optional)
• Salt and black pepper to taste
Instructions
• Brown the sausage: Heat the oil in a large skillet over medium heat. Add the sliced kielbasa and cook until lightly browned on both sides, about 5 minutes. Remove the sausage from the pan and set it aside, leaving the flavorful drippings behind.
• Caramelize the onions: Add the sliced onions to the same skillet. Cook over medium-low heat, stirring often, until the onions are soft and golden brown (about 8 to 10 minutes). Add the minced garlic during the last minute of cooking.
• Make the gravy base: Sprinkle the flour evenly over the cooked onions. Stir well and cook for 1 to 2 minutes to remove the raw flour taste.
• Thicken the gravy: Slowly pour in the beef broth and Worcestershire sauce while whisking constantly. Bring the mixture to a gentle simmer, stirring until the liquid thickens into a smooth gravy.
• Combine and simmer: Return the browned kielbasa and any juices back into the onion gravy. Simmer on low heat for 5 minutes so the flavors meld together. Season with salt and pepper to taste.
• Serve: Spoon the hot kielbasa and savory onion gravy over mashed potatoes or enjoy with a side of mustard and fresh bread.
