Sausage Bobbat A Polish Russian Recipes

Steps:

• Preheat oven to 350*.
• In medium sauce pan, fry sausages until they are browned.
• Drain the grease.
• Cut in 1 inch or 2 inch pieces, set aside.
• Cream butter, sugar, eggs and milk in a medium bowl.
• In a separate bowl blend flour, baking powder and salt. Mix well.
• Add to creamed mixture.
• Spray Pam in square 10 inch baking pan.
• Pour half of the batter in the pan.
• Place sausage pieces evenly over the batter.
• Pour remaining batter over the sausages.
• Bake 30-40 minutes.
• Cut in squares and serve hot.
• Serve with toppings if desired.
• Toppings are adapted to this recipe from my German heritage.

Steps:

• In a saucepan, over medium heat, combine the beer, water, onions and sausage. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook, covered, for 25 minutes. Remove the sausage from the pan and cool. Slice the sausage into 1 -inch pieces. In a large saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a light brown roux. Stir in the vinegar, sugar and the reserved beer and onion mixture. Season with salt and pepper. Bring the mixture to a boil, reduce to a simmer and continue to cook until the sauce coats the back of a spoon, about 15 minutes. Add the sliced sausage and continue to cook for 5 minutes. Garnish with parsley.