A delightful Polish-inspired dish featuring savory sausage and a rich, tangy sauce.
Combine the beer and water in a large pot.
Using a flavorful beer enhances the overall taste of the dish.
Add the sausages and sliced onions to the pot and bring to a simmer.
Simmer gently to avoid overcooking the sausages.
In a saucepan, melt the butter over medium heat and whisk in the flour to form a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually add 1 cup of the strained cooking liquid to the roux, whisking constantly until smooth.
Add the liquid slowly to prevent lumps in the sauce.
Stir in the bouillon granules, vinegar, and sugar, adjusting to taste.
Taste the sauce and adjust the seasoning to your preference.
Slice the sausages and arrange them on a serving platter.
Slice the sausages diagonally for a more elegant presentation.
Pour the sauce over the sausages and serve with your choice of side dish.
Garnish with fresh parsley for a pop of color and freshness.
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