Ingredients
1-1/2 teaspoons cornstarch
1/4 cup cider vinegar
1 tablespoon Heavenly Jalapeno Honey
1 teaspoon Sweet Fire Ale Mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Extravagonzo Roasted Garlic Culinary Oil
1 package (14 ounces) smoked turkey kielbasa, cut into 1/4-inch slices
2 medium red potatoes (about 8 ounces), cut into 1/2-inch cubes
1/2 cup sliced sweet onion
1/2 cup chopped sweet red pepper
4 bacon strips, cooked and crumbled
1/2 cup water
1 teaspoon beef bouillon granules
1 package (14 ounces) coleslaw mix

Directions
In a small bowl, whisk the first six ingredients until smooth. In a large skillet, heat Extravagonzo Roasted Garlic Culinary Oil over medium-high heat. Add kielbasa, potatoes, onion, red pepper and bacon; cook and stir 3-5 minutes or until kielbasa is lightly browned.
Add water and bouillon; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until potatoes are almost tender. Add coleslaw; cook, covered, 4-6 minutes longer or until tender, stirring occasionally.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Yield: 4 servings.