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Ale-Braised Sausages with Bell Peppers


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Ale-Braised Sausages with Bell Peppers Empty Ale-Braised Sausages with Bell Peppers

Post by Lobo on Fri 10 Feb 2017, 8:54 pm

Ale-Braised Sausages with Bell Peppers Img42l
Ale-Braised Sausages with Bell Peppers
★★★★★ ★★★★★

Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 6
You can vary this recipe depending on the type of sausage and ale you choose. Mashed potatoes are the perfect foil for the hearty sauce and big flavors. Try a German-style sausage, such as bratwurst. Alternatively, you can use kielbasa, a garlicky, fully cooked Polish sausage that is available made with pork or beef, although a combination of the two is the tastiest.


  • 2 Tbs. olive oil
  • 2 lb. cooked sausages, such as bratwurst or kielbasa, sliced
  • 1 large yellow onion, thinly sliced
  • 1 large red bell pepper, seeded and sliced
  • 2 Tbs. all-purpose flour
  • 1 cup ale
  • 1/2 cup apple cider
  • 3 Tbs. chopped fresh thyme
  • 1 1/2 cups chicken broth
  • Salt and freshly ground pepper, to taste
  • Mashed potatoes for serving

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In a Dutch oven over medium-high heat, warm the olive oil. Add the sausages and cook, stirring and turning often, until browned, 4 to 5 minutes. Transfer to a plate.

Add the onion and bell pepper to the pot, reduce the heat to medium, and sauté until tender and golden, about 5 minutes. Add the flour and cook, stirring, until golden, 1 to 2 minutes. Whisk in the ale and cider until the mixture is smooth and bubbly. Add the thyme and broth, whisking to blend, and bring to a simmer.

Return the sausages to the pot. Cover, reduce the heat to medium-low and cook until the flavors are blended, about 15 minutes. Uncover and simmer until the sauce is slightly reduced, about 5 minutes. Season with salt and pepper.

Divide the sausages and sauce among warmed plates and serve immediately with mashed potatoes alongside. Serves 4 to 6.

Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Dennis Kelly (Oxmoor House, 2008).

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