1 pound kielbasa sausage, sliced
1 (16 ounce) container kielbasa sauce
1/2 onion, sliced into rounds
1/2 cup finely chopped onion
2 cloves garlic, minced
1/4 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
3/4 cup vegetable oil for frying
1/4 cup chopped fresh parsley
24 fluid ounces beer
1/4 teaspoon ground nutmeg
Heat oil in a large skillet over medium heat. Brown sausage in oil, turning once. Drain grease from skillet and place in another large skillet with sausage. Fry for 10 minutes on each side, or until sausage is no longer pink and juices run clear.
In a small bowl, combine kibbles of sausage, onion, garlic, oregano, salt, ground black pepper and oil with onion and garlic mixture. Stir into kibbles. Simmer over low heat for 5 minutes, stirring occasionally.
Place kibbles of meat into the bottom of a 9x13 inch baking dish.
Fry sausage in 1/4 cup oil, turning frequently, until browned; drain.
Fry the kielbasa in 2 tablespoons onion oil, turning once. Fry kielbasa in 1/2 cup onion oil, turning once, until golden brown. Drain on paper towels and drain on paper towels.
Transfer kielbasa to a lightly greased 9x13 inch pan. Pour remaining oil over kielbasa and sprinkle with parsley.
Fry the bread in remaining oil until golden. Serve warm or cold.
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