Kielbasa Nachos with Beer Cheese and ‘Kraut

by Rachael Ray Show Staff 9:00 AM, May 27, 2016

Aired May 27, 2016

Serves 4-6

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


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.