• 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.

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