Total Time
30mins
Prep 5 mins
Cook 25 mins

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!

Ingredients Nutrition

Directions

  1. Place whole sausage in pan with water.
  2. Cover and simmer for 10 minutes.
  3. Remove from heat and cut sausage into diagonal slices.
  4. Return to skillet.
  5. Add the cup of beer.
  6. Cover and simmer another 10 minutes.
  7. Add in brown sugar and liquefied cornstarch.
  8. Stir in remaining ingredients.
  9. (vinegar, mustard and horseradish).
  10. Cook and stir until it is bubbly.
  11. Serve with sauerkraut and enjoy.

Reviews

(2)
Most Helpful

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.

jessica_six August 04, 2008

Nothing special, Thought I'd try something different as a side for Thanksgiving but was somewhat disappointed at the result. I better stick with my traditional recipe for my holiday kielbasa.

Big Kielbasa November 24, 2006

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