BEER-SIMMERED GRILLED SAUSAGES
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
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!
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
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
BEER SAUSAGES IN BEER SAUCE
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
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
SAUSAGE IN A BEER MUSTARD SAUCE
This a wonderful dish to prepare and then forget about. I served these in a bowl over mashed potatoes, they soak up the sauce really well.
Provided by Asheats
Categories Stew
Time 8h5m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 8
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.
KIELBASA IN BEER SAUCE
Original recipe comes from Cooks.com. I modified it slightly. I like to serve this as a side with home-made baked beans but it would go great with many things. Can be used as a main course, side or even a hot appetizer and should be included in your Octoberfest planning!
Provided by Judith N.
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place whole sausage in pan with water.
- Cover and simmer for 10 minutes.
- Remove from heat and cut sausage into diagonal slices.
- Return to skillet.
- Add the cup of beer.
- Cover and simmer another 10 minutes.
- Add in brown sugar and liquefied cornstarch.
- Stir in remaining ingredients.
- (vinegar, mustard and horseradish).
- Cook and stir until it is bubbly.
- Serve with sauerkraut and enjoy.
KIELBASA IN BEER-MUSTARD SAUCE RECIPE
Provided by minicoopercraig
Number Of Ingredients 8
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.
SAUSAGES WITH MASHED POTATOES, BEER AND ONION GRAVY AND MUSTARD
Bangers and Mash British Style! Taken from Rick Stein's Recipe. See original here: http://www.bbc.co.uk/food/recipes/database/sausageswithmashedpo_757.shtml
Provided by English_Rose
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan.
- Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised.
- Stir in the flour and cook for 1 minute.
- Stir in the beer, beef broth, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan.
- Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
- For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft.
- Then after about 10 minutes, heat the oil for the sausages in a large frying pan.
- Add the sausages and fry them over a medium heat for 8-10 minutes, turning now and then, until nicely browned and cooked through.
- Drain the potatoes and mash until smooth - a potato ricer does this really well.
- Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.
- Spoon the mashed potatoes onto warmed plates and rest the sausages alongside.
- Pour over some of the gravy and serve with a good spoonful of English mustard.
Nutrition Facts : Calories 1080.2, Fat 78.1, SaturatedFat 29.9, Cholesterol 190.8, Sodium 1950.2, Carbohydrate 56.5, Fiber 7.9, Sugar 9, Protein 38.7
OKTOBERFEST BRATS WITH MUSTARD SAUCE
I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. -Deborah Pennington, Decatur, Alabama
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For sauce, mix first five ingredients. Cut each bratwurst into thirds; thread onto four metal or soaked wooden skewers., Grill brats, covered, over medium heat until golden brown and heated through, 7-10 minutes, turning occasionally. Serve with sauerkraut and sauce.
Nutrition Facts : Calories 341 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 1539mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
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