SAUSAGES WITH APPLES AND ONIONS
There are lots of kinds of wurst, or sausage: bratwurst, bockwurst, knackwurst, weisswurst (similar to the French boudin blanc). Bratwurst is popular the United States, and there are some new high-quality packaged supermarket brands now available, or look for other types from a butcher shop. But let's face it: Nearly any kind of sausage will taste great paired with caramelized onions and apples fried in butter.
Provided by David Tanis
Categories dinner, weekday, sausages, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons butter in a large cast-iron skillet or wide, heavy-bottomed pot over medium-high heat. Add onions, season generously with salt and pepper and stir to coat with butter. Add bay leaf, cloves, allspice, caraway and thyme. Cook, stirring frequently, until soft and nicely browned, about 10 minutes. Reduce heat as necessary to keep onions from browning too quickly.
- Remove onions from pan and arrange on a platter. Put 2 more tablespoons butter in pan, and add apples. Raise heat to medium-high and brown apples on both sides, using a spatula to turn them, 2 to 3 minutes per side. Remove apples and arrange them on top of onions. Keep platter warm in a low oven.
- Keep stovetop heat at medium and place sausages in pan in one layer. Prick each sausage in several places with the tip of a sharp paring knife or toothpick.
- Let sausages brown slowly on one side (check their progress by turning them over with a fork or tongs) for 6 to 8 minutes. Lower the temperature if they're browning too quickly.
- Turn sausages over, and add 1/2 cup water to the pan. Let water evaporate completely, then continue to let sausages brown slowly for about 5 more minutes. (Cooking sausages at too high a temperature will cause them to burst; err on the cooler side.)
- To serve, place cooked sausages in the center of the onion-apple mixture on platter. Garnish with parsley, if desired.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 47 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 18 grams, Sodium 1126 milligrams, Sugar 16 grams, TransFat 0 grams
GRILLED SAUSAGES WITH CARAMELIZED ONIONS AND APPLES
Apples, onions, and grilled sausages make a perfect meal for autumn. Try it served with boiled or roasted new potatoes, a mix of fresh vegetables, and some warm crusty bread! Use any dinner sausage--bangers, turkey, beef, bratwurst, whatever you like!
Provided by JAYDA
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare grill for high heat.
- With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.
- Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.
- Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 35.5 g, Cholesterol 33.7 mg, Fat 15.5 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 7.1 g, Sodium 295.5 mg, Sugar 26.3 g
PORK AND GARLIC SAUSAGE BRAISED IN BEER
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a large casserole, heat the oil, brown the bacon and pork, remove from the pan, and set aside. Add the onions and saute over low heat for 10 minutes. Add the browned meat, beer, and enough chicken stock to cover. Bring to a boil and simmer for 45 minutes.
- Preheat oven to 350 degrees F.
- Add the sausage, cabbage, apples, potatoes, and caraway seeds and season with salt and pepper. Cover and cook in the oven until meat is tender, about 45 minutes. Serve with crusty bread.
SAUSAGES BRAISED IN BEER, APPLES, AND ONIONS
Categories Beer Fruit Onion Braise Super Bowl Dinner Lunch Apple Sausage Fall Winter Oktoberfest Tailgating Gourmet
Number Of Ingredients 4
Steps:
- Bring beer, onion, and apples to a bare simmer. Add sausages and cook 3 to 5 minutes or until heated through. Reserve beer mixture. Grill sausages until golden brown, about 2 minutes. Transfer beer mixture with a slotted spoon to a platter and top with grilled sausages.
CABBAGE AND SAUSAGES BRAISED IN BEER
This is an easy weeknight recipe that we make often. I use fully cooked sausages - either Brats or Kielbasa.
Provided by Sandyg61
Categories One Dish Meal
Time 29m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a large skillet over medium heat.
- Add the sausages and brown on all sides, about 5 minutes.
- Add the beer and mustard and simmer until slightly reduced, about 3 minutes.
- Add the cabbage, stir to combine, cover and simmer for 5 minutes.
- Stir again and cook for an additional 2-4 minutes until the cabbage is wilted but still green.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 444.6, Fat 36.9, SaturatedFat 14.2, Cholesterol 90, Sodium 1138.7, Carbohydrate 11, Fiber 3, Sugar 5.5, Protein 15.7
BEER-BRAISED SAUSAGES AND SAUERKRAUT
Steps:
- Preheat oven to 325°F.
- In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
- While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened.
- Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
- If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)
BRAISED SAUSAGES
Make and share this Braised Sausages recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 1h2m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Prick the sausages. De-rind and chop the bacon. Peel and thickly slice the onion or peel the shallots and leave whole. Wash the mushrooms and slice if large.
- Heat the oil in a casserole or thick saucepan, over a moderate heat, and lightly brown the sausages. Remove them from the pan.
- Add the bacon and onion, and fry for 2-3 minutes. Stir in the flour, and gradually add the wine, beer, cider or stock, stirring as the sauce thickens.
- Return the sausages to the pan. Add the mushrooms, herbs, garlic, salt and pepper. Reheat, then put on the lid, lower the heat and leave to simmer gently for 35-45 minutes, removing the lid for the last 15 minutes of cooking time. Add a little more liquid if it gets too dry.
ROASTED SAUSAGES WITH BEER-BRAISED ONIONS
Choose fully cooked sausages for this dish--pork, such as smoked bratwurst or mild poultry such as chicken apple, but any flavor or mixture will work.
Provided by Barb G.
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour oil into a 10- to 12-inch ovenproof frying pan over high heat; when hot, add onions and stir often until slightly limp and beginning to brown, about 4 minutes.
- Stir in beer and thyme; cook until liquid is reduced by about half, 3 to 5 minutes.
- Stir in salt and pepper to taste.
- Pick sausages all over with the tip of a sharp knife and arrange in a single layer on onions mixture.
- Bake in a 375°F regular or convection oven until sausages are heated through, about 20 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 432.5, Fat 33.3, SaturatedFat 10.1, Cholesterol 80.6, Sodium 718.2, Carbohydrate 10.6, Fiber 1.2, Sugar 3.5, Protein 18
BEER BRAISED CHICKEN, SAUSAGE AND ONIONS
This is simple comfort food. And the best part it takes no time and is very easy. Just slow cooked on your stove or you can finish in the oven which I do in my cast iron skillet. It is just chicken sausage links and onions ...slow cooking. Serve this with some roasted potatoes that I slightly mash in a big bowl, topped with the chicken, sausage, onions and juice and some crunchy bread to soak up all the juices. What more could you want. NOTE: I use chicken thighs and chicken breasts ... but if you want to use a whole cut up chicken, that is fine. You can you any combination you want. I prefer bone in skin on but you can use whatever you enjoy best.
Provided by SarasotaCook
Categories Chicken
Time 1h20m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Chicken -- I like rub the chicken with 1 tablespoon olive oil and then coat with the salt, pepper, and allspice.
- Saute -- Then in a large dutch oven (I happen to have a deep cast iron skillet) but I like to transfer to the oven, so use something deep for either the stove or something you can transfer to the oven to finish cooking. Add the oil and cook 1/2 of the chicken skin side down on medium high heat. Remove and set to the side and then cook the other 1/2. You don't want to crowd the pan as they cook. You just want to cook the chicken until all the skin and chicken is golden brown. Then lastly add the sausage pieces and once again, cook until golden brown and remove to the plate with the chicken.
- Onions -- Add the onions to the pot (on medium high) and saute a few minutes, 3-4 is all they take until they soften. Then stir in the brown sugar and reduce to medium low and cover until golden brown, stirring occasionally. This will take about 5-8 minutes.
- Sauce -- Add in the flour and cook 1 minute to mix in with the onions and then add the bay leaf, mustard, broth, and beer and bring to a boil. Reduce to low and arrange the chicken in pot in one layer. Don't forget to pour in any juices from the plate too. Good Stuff! Now if you can, transfer to the oven and cook at 375 uncovered, or you can continue to cook on the stove top on low to medium low also uncovered, but the oven to me gives it a better taste. It takes about 40 minutes until the chicken is falling all the bone.
- Serving -- I like to take some roasted potatoes and put in the bottom of a bowl and slightly mash with a small fork. Then top with the chicken pieces and some of the sausage and onions and juice. A nice slice of toasted bread and a small salad. How much more comfort food can you get.
Nutrition Facts : Calories 515.9, Fat 34.9, SaturatedFat 9.3, Cholesterol 107.2, Sodium 753.6, Carbohydrate 14.9, Fiber 1, Sugar 6, Protein 30.8
BEER-BRAISED SAUSAGES WITH WARM POTATO SALAD
Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
- Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
- Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.
Nutrition Facts : Calories 484 g, Fat 22 g, Fiber 3 g, Protein 31 g
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