Byron's Dutch Oven Recipes

Sweet And Spicy Polish Sausage

4	lbs. smoked polish sausages; cut into 1/2" slices	1/2	cup spicy mustard
2	med. yellow onions; halved then sliced	4	cloves garlic; minced
2	cups brown sugar	1	cup beer (your favorite)

To a 12" Dutch oven add sausage and onion. In a medium bowl combine remaining ingredients and stir to mix well. Pour over sausages and onion and then stir to mix. Place lid on oven and bake using 8-10 briquettes bottom and 12-14 briquettes top for 1 hour stirring every 15 minutes.

Serves: 8

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