Beer Braised Sausage And Peppers Recipes

PORK AND GARLIC SAUSAGE BRAISED IN BEER

Pork and Garlic Sausage Braised in Beer image

Provided by Michael Symon : Food Network

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon oil
8 ounces slab bacon, cut into large dice
1 pound pork shoulder, cut into 1-inch cubes
1 onion, thinly sliced
12 ounces light German beer
12 ounces chicken stock, or more, to cover
1 pound garlic sausage, sliced 1/4-inch thick
1 head cabbage, sliced thinly
2 Granny Smith apples, peeled seeded and sliced 1/4-inch thick
2 pounds waxy potatoes, like Yukon Golds, sliced 1/4 inch thick
1 teaspoon caraway seeds
Salt and pepper
1 loaf crusty bread

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.

BEER-BRAISED SAUSAGE AND PEPPERS

Beer-Braised Sausage and Peppers image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 andouille sausages (about 3 ounces each), cut into 1-inch pieces
1 1/2 pounds baby bell peppers, halved lengthwise and seeded
4 stalks celery, halved lengthwise and cut crosswise into thirds
1 small red onion, sliced
8 cloves garlic, smashed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 sprigs fresh thyme
1/2 cup amber beer or low-sodium chicken broth
Chopped fresh parsley, for topping

Steps:

Preheat a grill to medium high. Tear off 4 large sheets of heavy-duty foil. Divide the sausage among the foil sheets and evenly top with the bell peppers, celery, red onion and garlic. Drizzle with the olive oil and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with the beer. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
Grill the foil packets, rotating halfway through, until the sausages are charred and the peppers are crisp-tender, about 20 minutes. Carefully open the packets and sprinkle with parsley.

BEST EVER SAUSAGE WITH PEPPERS, ONIONS, AND BEER!

Best Ever Sausage with Peppers, Onions, and Beer! image

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

Ingredients

3 tablespoons olive oil
3 pounds Italian sausage links
3 red bell peppers, sliced
2 green bell peppers, sliced
2 large red onions, sliced
3 cloves garlic, chopped
2 (12 fluid ounce) bottles beer
1 (6 ounce) can tomato paste
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh cilantro
2 tablespoons hot sauce
salt and pepper to taste

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

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