Ale-Braised Sausages with Bell Peppers
Prep Time: 30 minutes
Cook Time: 40 minutes
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
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).