Recipe by Judith N.
Original recipe comes from Cooks.com. I modified it slightly. I like to serve this as a side with home-made baked beans but it would go great with many things. Can be used as a main course, side or even a hot appetizer and should be included in your Octoberfest planning!
Top Review by jessica_six
This is actually a great recipe if you're serving to a picky crowd. I was raised on kielbasa and kraut and to this day it is one of my favorite meals. I could eat leftovers for days and days. . . Sadly, my dbf has the palate of a toddler. I compromise and make this, which we both enjoy, and some fried peirogies on the side. My only note on the recipe is that you should start with the smaller measure for the cornstarch, I went for broke the first time and it was very thick--still good, mind you, just thicker than necessary.
- 2 lbs sausage
- 1⁄2 cup water
- 1 cup beer
- 1⁄4 cup brown sugar, firmly packed
- 2 -3 tablespoons cornstarch, liquified in the smallest amount of water possible (depending on how thick you like it)
- 1⁄4 cup vinegar
- 1⁄4 cup Dijon mustard (I use my RJ's Homemade Spicy Mustard RJ's Homemade Spicy Mustard)
- 1 tablespoon horseradish
Directions See How It's Made
- Place whole sausage in pan with water.
- Cover and simmer for 10 minutes.
- Remove from heat and cut sausage into diagonal slices.
- Return to skillet.
- Add the cup of beer.
- Cover and simmer another 10 minutes.
- Add in brown sugar and liquefied cornstarch.
- Stir in remaining ingredients.
- (vinegar, mustard and horseradish).
- Cook and stir until it is bubbly.
- Serve with sauerkraut and enjoy.