Keilbassi and beer sauce

 

3lbs kielbassi cut in 1/2 inch slices

1cup chopped green onion

12 Tbsp. butter

flour to thicken

4tsp dry mustard

4tsp caraway seeds

2 1/2tsp cayene pepper

1/2 tsp salt

4 cups of milk

6 cups american cheese cubed

3 cups swiss cheese shredded

2 2/3 cups Iron city beer

6 lbs cooked linguine

                                                 cook K-bassi until brown. drain on paper towel drain fat from pot, and in same pot, cook green onions in butter until tender. stir in flour until mixture thickens making a roux. add mustard, caraway seeds, cayene pepper and salt. stir in milk and cook until thickened. add cheese, beer, and K-bassi. stir till all cheese is melted, serve hot over already preportioned linguine.

                                      A real pittsburgh dish