- 2 lbs German kielbasa
- 1 C Commodore Perry IPA
- 1/4 C brown sugar, firmly packed
- 2 tbsp cornstarch (add more for a thicker sauce)
- 1/4 C vinegar
- 1/4 C Dijon mustard
- 1 tbsp horseradish
Cook kielbasa in boiling water. While kielbasa cooks, add all other ingredients to a saucepan over medium heat and mix together to create the sauce. Slice cooked kielbasa and stir into saucepan. Cook mixture for a few minutes to blend flavors, then remove from heat and serve with sauerkraut.