Slow Cooker Kielbasa Sausage in Beer and Mustard Sauce

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 08/22/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 08/22/19

Kielbasa with Beef Mustard Sauce

Diana Rattray
  • Total: 6 hrs 10 mins
  • Prep: 10 mins
  • Cook: 6 hrs
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
408 Calories
29g Fat
20g Carbs
16g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 408
% Daily Value*
Total Fat 29g 37%
Saturated Fat 10g 49%
Cholesterol 76mg 25%
Sodium 1019mg 44%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 3%
Protein 16g
Calcium 34mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This makes a hearty meal with potatoes, or serve the sausage as an appetizer for a party or game day gathering.

Ingredients

  • 2 pounds Polish sausage or smoked sausage (turkey smoked sausage is also good)
  • 1 onion (large)
  • For Sauce:
  • 2/3 cup beer
  • 1/3 cup brown sugar
  • 1/4 cup vinegar
  • 1/4 cup prepared mustard
  • 1 tablespoon cornstarch
  • 2 teaspoons water

Steps to Make It

  1. Slice sausage into 1-inch rounds; place in slow cooker along with a sliced onion.

  2. Combine remaining ingredients and pour over sausage and onions.

  3. Cover and cook on low for 6 to 8 hours.

  4.  Mix cornstarch with water to make a paste, and stir in before serving to thicken the sauce.

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