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

Composition - "BOSH" Polish White Stew/Gumbo:

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