Beer Sausages In Beer Sauce Recipes

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BEER SAUSAGES IN BEER SAUCE



Beer Sausages in Beer Sauce image

This is a good and quick appetizer. We use all different types of sausage and sometimes even add pineapple.

Provided by lazyme

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs Polish sausage, cooked
1 cup beer
2 tablespoons cornstarch
1/4 cup vinegar
1/4 cup brown sugar
1/4 cup mustard
1 tablespoon horseradish

Steps:

  • Cut cooked sausages into 1/2 inch slices.
  • In skillet combine sausage and beer. Cover and simmer for 10 minutes. Combine brown sugar and cornstarch.
  • Stir in vinegar, horseradish and mustard. Add to sausages. Cook and stir until bubbly.
  • Keep warm and serve warm using toothpicks.

Nutrition Facts : Calories 846.8, Fat 65.7, SaturatedFat 23.5, Cholesterol 158.8, Sodium 2181.9, Carbohydrate 24.5, Fiber 0.7, Sugar 14, Protein 32.9

BEER-BRAISED SAUSAGE AND PEPPERS



Beer-Braised Sausage and Peppers image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

6 andouille sausages (about 3 ounces each), cut into 1-inch pieces
1 1/2 pounds baby bell peppers, halved lengthwise and seeded
4 stalks celery, halved lengthwise and cut crosswise into thirds
1 small red onion, sliced
8 cloves garlic, smashed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 sprigs fresh thyme
1/2 cup amber beer or low-sodium chicken broth
Chopped fresh parsley, for topping

Steps:

  • Preheat a grill to medium high. Tear off 4 large sheets of heavy-duty foil. Divide the sausage among the foil sheets and evenly top with the bell peppers, celery, red onion and garlic. Drizzle with the olive oil and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with the beer. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
  • Grill the foil packets, rotating halfway through, until the sausages are charred and the peppers are crisp-tender, about 20 minutes. Carefully open the packets and sprinkle with parsley.

BEER SAUSAGE



Beer Sausage image

A dish of either German or possibly Polish origin, made special by my mother, grandmother, her mother before her, etc. The men will love this one, too, and the beer broth is nothing short of amazing. I like to use whatever is in the fridge. Ales, lagers, and wheat brews work best. Did I mention this is an incredibly easy, one-pot dish that kids love? Hope you like it!

Provided by Vanessa Lenore

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 (12 fluid ounce) can or bottle beer
4 red potatoes, quartered
1 teaspoon Italian seasoning
salt and ground black pepper to taste
1 (8 ounce) package baby carrots
½ yellow onion, chopped
1 pound smoked kielbasa sausage, cut into 1-inch slices
1 small head cabbage, quartered

Steps:

  • Pour the beer into a large pot, and bring to a boil over medium heat. Layer the potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over the potatoes. Layer the baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more of the Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until the vegetables are tender, about 45 minutes.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 30.2 g, Cholesterol 74.9 mg, Fat 31.3 g, Fiber 7.4 g, Protein 18 g, SaturatedFat 10.6 g, Sodium 1108.9 mg, Sugar 11.8 g

BEER-SIMMERED GRILLED SAUSAGES



Beer-Simmered Grilled Sausages image

Beer-Simmered Grilled Sausages

Provided by Steven Raichlen

Categories     Beef     Pork     Poach     Picnic     Quick & Easy     Dinner     Sausage     Summer     Tailgating

Yield Serves 6 to 8

Number Of Ingredients 7

a needle or pin and a cork
1 cork
3 pounds uncooked sausages, such as sweet or hot Italian sausages, bratwurst, chorizo, linguica, or any other sausages you prefer
1 onion, thinly sliced
3 cups beer, as needed
About 1 tablespoon vegetable oil
Mustard, for serving

Steps:

  • 1. Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander. Separate the sausages into links.
  • 2. Set up the grill for direct grilling and preheat to medium-high.
  • 3. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.
  • 4. Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.
  • Variations: Poaching is optional and not every grill jockey does it. If you omit the poaching, you'll need to grill the sausages 7 to 10 minutes per side.
  • For absolutely foolproof sausage grilling, use the indirect method. The sausages will be fully cooked in about 30 minutes.

BEST EVER SAUSAGE WITH PEPPERS, ONIONS, AND BEER!



Best Ever Sausage with Peppers, Onions, and Beer! image

This is an excellent recipe I came up with one day. Serve with some nice Italian bread, and a bottle of your favorite beer.

Provided by Robert M. Catalano

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil
3 pounds Italian sausage links
3 red bell peppers, sliced
2 green bell peppers, sliced
2 large red onions, sliced
3 cloves garlic, chopped
2 (12 fluid ounce) bottles beer
1 (6 ounce) can tomato paste
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh cilantro
2 tablespoons hot sauce
salt and pepper to taste

Steps:

  • Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

Nutrition Facts : Calories 724.2 calories, Carbohydrate 27.3 g, Cholesterol 89.3 mg, Fat 50 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 16 g, Sodium 2249 mg, Sugar 10.3 g

BEEF SAUSAGES WITH BEER



Beef Sausages With Beer image

This is a truly tasty way to prepare beef sausages, especially if you use high-quality sausages and the right beer. I prefer a nice ale most of the time, but it's good with stout and porter. Try to stay away from the watery lagers. Oh, and this goes great with mashed potatoes!

Provided by Cluich

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs beef sausages
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons brown sugar
2 tablespoons all-purpose flour
12 ounces beer
2 cups beef stock
2 bay leaves
2 teaspoons dried parsley
salt and pepper, to taste

Steps:

  • Put the sausages in a pan and cover with water. Bring to a boil, then reduce the heat and simmer for about 5 minutes. Set aside and let cool.
  • Heat the olive oil in a good-sized pot, and cook the onion and garlic till golden, stirring frequently (about 5 minutes). Then add the brown sugar and flour and cook over low heat, until the flour is olden brown as well (5 minutes or so).
  • Stir in the beer and the beef stock. Add the sausages, bay leaves, and parsley, and bring to a boil. Reduce the heat, cover the pot, and simmer for about 20 minutes. Remove the bay leaves, season with salt and pepper to taste, and serve with the broth.

Nutrition Facts : Calories 527.5, Fat 33, SaturatedFat 11, Cholesterol 78.4, Sodium 2665.2, Carbohydrate 21.6, Fiber 0.9, Sugar 12.3, Protein 28.8

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