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Polish sauce

Gingerbread Sauce

This sweet-savory sauce is a traditional Silesian Christmas Eve dinner with potatoes, sauerkraut and white sausages
Print Recipe
Prep Time:45 mins
Total Time:45 mins


  • 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


  • 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.
    gingerbread sauce


Course: Side Dish
Cuisine: German
Keyword: gingerbread sauce
Servings: 4 servings
Calories: 520kcal
Author: Our Gabled Home
Cost: $19