Quick and amazingly tasty! You can use a different type of sausage for this dish if you prefer, but overall I think the Polish or German styles work best. I mean, it needs to be a type of sausage that tastes great with beer and mustard...
Kielbasa and Cabbage
6 oz dark beer
1 T cider vinegar
1 T whole grain mustard
1 t fresh thyme
Dash of cayenne pepper
Olive oil
1 lb kielbasa, cut in several long pieces
1 head cabbage, sliced
4 small red potatoes, quartered
2 carrots, 1/2 inch slices
1 onion, chopped
2 cloves of garlic, chopped
Pepper
2 T mustard
2 T cooking liquid
1 T honey
Mix the beer through the cayenne pepper together in a small bowl. Saute the sausage in a large stockpot or dutch oven until browned. Remove from pot and set aside. Add beer mixture to the pot, add the cabbage through pepper, toss and bring to a simmer. Spread sausage over the top and cover, cooking at a simmer for about 20 minutes, until the vegetables are cooked through. Remove sausage and slice into pieces; return to pot. Spoon up a bit of the cooking liquid and add to the mustard and honey. Stir together and drizzle over contents of pot.
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