Slow Cooker Kielbasa Sausage in Beer and Mustard Sauce

Slow Cooker Kielbasa Sausage in Beer and Mustard Sauce

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 10 mins
Servings: 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
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. Gather the ingredients.

    Slow Cooker Kielbasa Sausage in Beer and Mustard Sauce ingredients

    The Spruce / Kristina Vanni

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

    place sausage in slow cooker along with a sliced onion

    The Spruce / Kristina Vanni

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

    Combine remaining ingredients and pour over sausage and onions

    The Spruce / Kristina Vanni

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

    cook sausage and onions in the slow cooker

    The Spruce / Kristina Vanni

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

    Slow Cooker Kielbasa Sausage in Beer and Mustard Sauce

    The Spruce / Kristina Vanni