Today we’re rustling up a bit of Polish sausage. This sausage dish has been cooked up… well, countless times in my house. It’s addictive stuff, and if you’re on board with meat and beer then you won’t look back. Here’s how to cook kielbasa.
See, the key to the most delicious sausage isn’t to grill or oven cook them, but to let them stew in sauces for hours to soak up as much flavor as possible. It sounds like a lot of work, but as long as you have time on your side then it couldn’t be simpler.
This recipe makes for a great party snack or starter. Disclaimer: I am a huge mustard fan. And any recipe that includes the yellow stuff has my instant attention. In fact, even if a recipe doesn’t feature mustard I’ll still my best to fit it in some way.
On top of that, the beer and brown sugar just sets the whole thing off. They’re definitely not two ingredients that I’d immediately think of when dreaming up a meat-based dish.
It couldn’t be easier to make, with it only taking a few minutes of prep before being thrown into the slow cooker for it to do its magic. Just like with any slow cooker recipe, the longer you leave it in the better it will taste. And this couldn’t be closer to the truth with it cooking in beer and mustard. It all comes together to form a beautifully sweet and caramelized flavor.
Slow Cooker Beer and Mustard Kielbasa
- 2 lbs Polish sausage/smoked sausage/turkey smoked sausage
- 1 large white onion cut into ½-inch slices
- ⅔ cup of beer
- ⅓ cup of brown sugar
- ¼ cup of vinegar
- ¼ cup mustard
- 1 tbsp cornstarch mixed with 2 tspn water to make a paste
Slice sausage into 1-inch rounds; place in slow cooker along with the onion.
Combine remaining ingredients and pour over sausage and onions.
Cover and cook on low for 6 to 8 hours; stir in cornstarch paste to thicken before serving, if desired.
Serve with potato salad, potatoes, or rice, or serve as an appetizer.