Steps to Prepare Quick "BOSH" Polish White Stew/Gumbo

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"BOSH" Polish White Stew/Gumbo.

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Alright, don’t linger, let’s task this "bosh" polish white stew/gumbo formula with 9 components which are undoubtedly easy to receive, and we have to process them at the very least through 7 methods. You should commit a while on this, so the resulting food could be perfect.

Ingredients – "BOSH" Polish White Stew/Gumbo:

  1. You need 1 packages of Polish Smoked Keilbasa.
  2. Give 1 – Polish Fresh Sausage.
  3. Prepare 1 – small Smoked Ham- baked & cubed.
  4. Give cloves for whole.
  5. Provide 1 liter for Vernor's Gingerale.
  6. Provide 1 dozen Hard Boiled Eggs- diced.
  7. You need 1/2 tsp for Horseradish-red/white.
  8. Provide 2 envelope jimmy dean's/pioneer peppered gravy or you can make it from scratch.
  9. Provide 2 cup of 1% Milk.

"BOSH" Polish White Stew/Gumbo how to cook:

  1. Heat oven to 350°.
  2. Place ham in a foil pan; Score top of ham and put whole cloves into cut slits; then pour half of the liter of gingerale over top of ham and bake for 45 – 60 minutes; then remove from oven and set aside to cool for 15-20 minutes; then cube ham up and set aside….
  3. In a large pot filled with water; bring to a boil and then add all sausages and boil 20-30 minutes.. remove and let cool for 15-20 minutes; slice into 1/4 in. Pieces..
  4. Boil 6 eggs; about 14 minutes, then remove and cool eggs down in cold water..
  5. In a sauce pan, whisk together 2 cups of 1% milk with pepper gravy mix over medium- high heat until It boils and thickens.. thin it with some 1% milk if needed…or you can make it from scratch if you desire……
  6. In two dinner bowls add 1/4 amount of each type of sausages, 1/4 amount of cubed smoke ham, 1-2 chopped hard boiled eggs, and then spoon white peppered gravy over top; add horseradish if desired and serve…
  7. NOTE: This recipe can be made for one…. Just use 2-3 oz. Of each type of sausage; 2-3 oz. Of cubed ham; 1 hard boiled egg: and a 1/4 cup of white peppered gravy…..then just follow step #6….

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