Sausage In A Beer Mustard Sauce Recipes

SAUSAGE IN A BEER MUSTARD SAUCE

Steps:

• Slice the sausage into 1 inch rounds.
• Place in a crock-pot
• Top with the onions.
• Combine the remaining ingredients in a bowl and pour over the sausage and onions.
• Cook on low for 8 hours.
• Mix together cornstarch and water to form a paste add into crock-pot during the last 5 minutes of cooking.

BEER-SIMMERED GRILLED SAUSAGES

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.

KIELBASA IN BEER-MUSTARD SAUCE RECIPE

Steps:

• Slice the kielbasa into 1-inch rounds. Place in a slow cooker along with the onion. Combine remianing ingredients, up to the corn starch, and pour over sausage and onions. Cover and cook on low heat for 6 to 8 hours. in the last 30 minutes, combine the cornstarch and 2 tsp water and pour into the cooking mixture. Stir to combine. And finish cooking. Serve.

BEER SAUSAGES IN BEER SAUCE

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.

BEST EVER SAUSAGE WITH PEPPERS, ONIONS, AND BEER!

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.

BEER SAUSAGE

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.

BRATS IN A BLANKET WITH BEER MUSTARD CHEESE SAUCE RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (220°C).
• In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the onion and sauté for 2-3 minutes, until beginning to soften. Add the bratwurst to the pot and pour in the beer. Bring to a boil, then cover and cook for 8-10 minutes, until the bratwurst are white and firm, but not completely cooked through. Transfer the sausages to a paper towel-lined plate and set aside. Reserve ½ cup of the beer and discard the rest.
• Bring a large pot of water to a boil over high heat. Once boiling, add the baking soda and stir to dissolve.
• Line a baking sheet with parchment paper.
• While the water is boiling, roll out the pizza dough on a lightly floured surface to a 10 x 6-inch (25 x 15 cm) rectangle, about ¼ inch (6 mm) thick. Cut the dough in half horizontally, then cut each half into 3 triangles.
• Set a dough in front of you with the short end at the bottom and roll out to flatten slightly. Place a sausage at the bottom of the triangle and scoop a heaping tablespoon of sauerkraut above the sausage. Pull the bottom edge of the dough over the sausage and sauerkraut, tucking snugly, then roll up and over the tip of the triangle to seal. Repeat with remaining dough, bratwurst, and sauerkraut.
• Working in batches of 2-3, carefully drop the wrapped bratwurst into the boiling water for 20-30 seconds. Use a slotted spoon to remove the bratwurst and transfer to the prepared baking sheet.
• Let the dough dry out for about 5 minutes, then brush with the egg yolks and sprinkle generously with flaky sea salt.
• Bake for 20-25 minutes, turning halfway through, until the dough is deep golden brown and the bratwurst begins to brown.
• While the bratwurst are baking, make the cheese sauce: In a medium saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until golden brown. Whisk in the reserved beer, milk, and cream until smooth. Add the Worcestershire sauce, garlic powder, cayenne, mustard, and kosher salt. Cook until the sauce is bubbling and thick, whisking occasionally to prevent burning, 2-4 minutes.
• Whisk in the cheddar cheese and cook for 2-3 minutes, until completely melted and smooth. Transfer the sauce to a serving bowl.
• Serve the hot bratwurst in a blanket and cheese sauce immediately, along with additional sauerkraut if desired.
• Enjoy!