2 lbs. fully cooked Polish sausage or frankfurters, cut into 1 1/2" pieces
1 c. beer
1/4 c. packed brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
1/4 c. prepared mustard
1 tbsp. prepared horseradish

In skillet combine sausage and beer. Cover, simmer 10 minutes. Combine brown sugar and cornstarch. Stir in vinegar, mustard and horseradish. Add to sausage, cook and stir until bubbly. Turn into fondue pot, place over fondue burner. Serve warm. Makes 32 pieces.