Gingerbread Sauce
This sweet-savory sauce is a traditional Polish Christmas Eve dinner with potatoes, sauerkraut and white sausages
Servings: 4 servings
Calories: 520kcal
Cost: $19
Ingredients
- 1 medium onion
- ½ pound gingerbread loaf
- 1 piece dried dark whole grain bread
- 1 TBSP sugar (use more if not using the sweet malt beer)
- 1 whole lemon
- 1 TBSP vinegar
- 1 tsp ground cloves
- 1 large bay leaf
- ½ tsp salt
- 3 11 oz bottle sweet malt beer OR
- 1 ½ 22 oz bottle dark stout beer
- 1 medium parsnip (or parsley root)
- 2 TBSP butter
Instructions
- Cut the onion in thick rings and place on the bottom of a big pot.
- Cut the gingerbread in pieces and add to the pot.
- Cut the lemon in slices and add to the pot.
- Cut the parsnip or parsley root in pieces and add to the pot.
- Add the vinegar, cloves, salt, sugar, bay leaf, vinegar and all the beer to the pot.
- Over medium heat bring to a boil. NOTE: this will boil over worse than milk so stay close to the pot. Turn heat to low and simmer until everything is soft.
- Pass the sauce through a strainer and push softer pieces through. The sauce should be thick and smooth.
- Return the sauce to the pot and season to taste with salt, sugar, lemon and/or vinegar.
- Add the butter.
- Gently heat the white sausages in the sauce (do not boil!). Serve over boiled potatoes and sauerkraut with a generous amount of sauce.
Notes
- feel free to taste the sauce and adjust with additional salt, vinegar, and/or sugar
Video
Nutrition
Calories: 520kcal
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