Thinly sliced Surowa smoked and peppered sausage, fried with onion, until the onion begins to brown. The cheese sauce was made with cornflour, water, milk, a quarter teaspoonful of mustard powder, vegetable stock, two squeezes of tomato puree, and 80g of Sage Derby cheese. Stir continuously until the sauce thickens. A pinch of oregano was added to the sauce before it was added to the onion and the sausage.
Serve with boiled potatoes, or penne, or fusili pasta.
Polska Surowa Smoked Sausage in a Cheese Sauce
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