Beer Braised Smoked Sausage with Sweet, Sour and Smokey Mustard Sauce

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This is one of our favorite meat dishes. We use it often for brunch and also serve it as a party finger food with toothpicks.

Prep Time: 5 minutes
Cook Time: 25 minutes

1 pound lean smoked sausage ring
3 tablespoons canola oil
1 (10-ounce) can bock beer
1/2 cup Fischer & Wieser Sweet, Sour & Smokey Mustard Sauce

Cut the sausage into 1/2-inch thick rounds; set aside. Heat the canola oil in a heavy 12-inch skillet over medium heat. When the oil is hot add the sausage. Cook, stirring often, until sausage is lightly browned and has rendered its fat, about 10 minutes. Carefully pour off all fat from the skillet. Return skillet with sausage to medium heat and add the beer, scraping the bottom of the skillet to remove all browned bits of meat glaze. Stir in the Fischer & Wieser Sweet, Sour & Smokey Mustard Sauce, blending well. Cook, stirring often, until the liquid has reduced to a glaze, about 15, minutes. Serve hot. Serves 6 - 8.

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