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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Ale-Braised Sausages with Bell Peppers

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

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

    Post by Lobo Fri Feb 10, 2017 9:54 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.


    Ingredients:


    • 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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    Directions:

    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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