Cut Kielbasa into desired size and place in a large mixing bowl. For a tooth-picked hors d'oeuvre slice about ¼-inch thick on a diagonal or a little thicker if you cut circles. Leave whole if serving as an entrée.
Into mixing bowl add Beer, Sugar, Salt, Black Pepper and Olive Oil. Let marinate overnight.
Place sliced kielbasa on a hot flat griddle or sauté pan and cook on medium heat until browned and a little sticky. For whole kielbasa place on a medium hot grill and cook until warmed through turning once.
Notes
For dinner serve with Pierogies (potato & cheese dumplings) and Sauerkraut w/ Bacon.