This is one of those family favorite recipes sent in by long time customer Ed Paragon that might be low on some specifics and amounts, but is always a crowd pleaser.
Wardynski Smoked or Fresh Polish Sausage up to 3lbs
2 to 3 tbsp flour
32oz sour cream
Hard Boiled Eggs
Rye Bread, torn
Simmer 3lbs of smoked or 2 1/2 lbs Fresh Polish sausage on low heat. Once sausage is done (fresh cooked to 160 degrees, smoked heated to any temperature since it’s fully cooked), take sausage out of the pot and keep broth on low heat.
Put some broth in a small bowl and mix with 1 tbsp flour. Blend with a whisk to get all the lumps out. Feed this new mixture into the pot. Repeat this step 2 more times but no more flour than 2 1/2 to 3 tbsp total.
Add some of this broth in another small bowl. Mix in 8oz of sour cream until smooth and mix back into the pot. Repeat again, until all sour cream is used up. It should be creamy and you should taste the sausage. Slice the sausage and put it back in the pot.
Add eggs and bread to your bowl to taste.