Prep 5 mins
Cook 25 mins
This is a very simple recipe I clipped from the newspaper. I make this with turkey kielbasa to lower the fat content and usually use Newcastle or Sam Adams as the beer. The recipe is intended as an appetizer but I see no reason why you couldn't serve it as a main dish with a side of rice and a veggie.
- 1 lb kielbasa
- 1 small onion, chopped
- 2 tablespoons butter
- 1 (12 ounce) can beer (darker beer gives more flavor)
- 1⁄3 cup honey
- 2 -3 tablespoons spicy mustard or 2 -3 tablespoons brown mustard or 2 -3 tablespoons Dijon mustard
- 1⁄2 teaspoon black pepper or 1⁄2 teaspoon chili powder or 1⁄2 teaspoon favorite spices, to taste
- Slice kielbasa into 1/2-inch pieces.
- In a large skillet, bring 1/2 can of beer to a slow boil and add kielbasa.
- Cook until the beer is reduced by half, then add the remaining 6 ounces of beer.
- Add honey and mustard, and spices to taste.
- Let simmer for 5 minutes or until sauce reaches a thick, honey-like consistency.
- Saute onion in butter until onions are transparent.
- Onions may be mixed into the finished sauce, or added as a garnish.
This was a simple, weeknight meal for us served with onion rice and roasted brussels sprouts. I can see how it would make an excellent party appetizer and will consider it for my next get-together. The men should love it.
I used a porter, wildflower honey and Dijon mustard. I'm not a huge fan of sweet sauces and this was a touch too sweet for me. (I know, there was honey in it. It was supposed to be sweet.) Thanks for sharing the recipe.
What a wonderful sauce!!!!! I used a Dundee's Honey Brown beer, wildflower honey and honey mustard and added the sauteed onions to the sauce! Delicious! Served this with a garlic buttered rice and a salad of sliced tomatoes, cukes, shallots and raw mushrooms. A great meal-thank you for this delightful recipe.