Hot Brats

servings10

• 2 pounds polish sausage, cut into 1-inch pieces
• 2 tablespoons oil
• 1 cup beer
• ¼ cup packed brown sugar
• 4 teaspoons cornstarch
• ¼ cup vinegar
• ¼ cup prepared mustard
• 4 teaspoons horseradish

1. Brown sausage in hot oil in a large skillet. Drain off fat. Add beer; cover and simmer 10 minutes.
2. Combine sugar and cornstarch then blend in vinegar, mustard, and horseradish. Add to sausages. Cook and stir until thickened and bubbly.
3. Place in a fondue pot or crockpot to keep warm.