directions
-
1
Heat the butter in a Dutch oven and saute the sausage until browned
-
2
Meanwhile cook noodles according to the package instructions
-
3
Add the onion, stock, beer, and paprika
-
4
Simmer, uncovered, for thirty minutes
-
5
Add the parsley and over medium high heat slowly add the flour until the mixture thickens
-
6
Stir constantly
-
7
Add salt and pepper. Drain noodles and stir in butter or margarine
-
8
Serve sausage over the noodles along with a hearty imported beer.
Sausage Paprikash
ingredients
- 2 tablespoons clarified butter
- 2 pounds Boudin Blanc sausage
- cut into one-inch pieces
- 2 large sweet onions, peeled,
- quartered, and thinly sliced
- 4 cups beef or veal stock
- 1 twelve-ounce can beer or ale
- 3 tablespoons paprika
- 1/2 cup chopped parsley
- salt
- freshly ground black pepper
- 1 pound egg noodles
- 3 tablespoons butter or margarine