1/4 cup butter
1 large onion, chopped
1 cup barbecue sauce
1 cup ketchup
1 1/2 tablespoons hot pepper sauce
1/4 cup Worcestershire sauce
1/3 cup vinegar
1/2 teaspoon garlic powder
1 can (12 ounces) beer
1 whole lemon, chopped
1 link sausage

Simmer butter and onion in 1/3 cup water in medium saucepan until onion is tender. Add remaining ingredients except sausage to onion mixture and cook uncovered until thickened. Cut sausage into bite-sized pieces (about 24). Transfer sauce to Crock-Pot and add sausage. Cook until sausage is heated through.

Serving size: 2 pieces. Per serving: 127 calories, 1.6 g protein, 5.1 g fat, 17.1 g carbohydrates, 591 mg sodium, 13 mg cholesterol.

Ben Hargis