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  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3/4 cup whole milk
  • 1 cup lager beer
  • 1 tablespoon dry mustard
  • 2 teaspoons paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon Worcestershire
  • 2 1/2 cups shredded (3/4 pound) sharp yellow cheddar cheese
  • 1 pound kielbasa, chopped
  • 1 pound sauerkraut, drained
  • 1 teaspoon caraway seed
  • 1/4 cup pickled jalapeño rings, drained
  • 1 bag good quality corn tortilla chips


Serves: 4-6


In a saucepot over medium to medium-high heat, melt butter. Add flour and whisk together. When pale golden, add milk and whisk to thicken. Whisk in beer and bring to a bubble.

Add spices and Worcestershire to sauce then stir in cheese with a spoon. Reduce heat to low and keep sauce warm.

Preheat oven to 400°F.
In a skillet over medium-high heat, brown kielbasa. Remove to a paper towel-lined dish to drain.
Heat sauerkraut in a small pot with caraway seeds and jalapeños.
Toast chips to golden at edges in oven. Top with cheese sauce, kielbasa and some sauerkraut with jalapeños and serve.