1 polish sausage (kielbasa), about 1 1/2 lbs.
2 cups beer
2 cups of water
1 tbsp. flour
2 onions, peeled and sliced
1 tbsp. butter or margarine
1/2 tsp. soy sauce (optional)
2 tbsp. vinegar
2 or 3 tsp. white or brown sugar
Simmer sausage and onions in water and beer, covered, for 30 minutes. Melt butter or margarine; blend in flour. Slowly stir in 1 cup of the liquid drained from the sausage. Stir until thoroughly blended. Cook until thickened. If sauce is too thick add more cooking liquid. Add soy sauce, vinegar and sugar to taste Slice sausage and pour the sauce over it. Serve on party rye.
For a zestier sauce, you add 1/2 tsp. or more dry mustard and a dash of cayenne when you add the cooking liquid to the floor.