Beer Marinated Italian Sausage Recipes

BEER SAUSAGE

Steps:

• Pour the beer into a large pot, and bring to a boil over medium heat. Layer the potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over the potatoes. Layer the baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more of the Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until the vegetables are tender, about 45 minutes.

BEER MARINADE

Steps:

• To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.

BEER-SIMMERED GRILLED SAUSAGES

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!

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.

MARINATED ITALIAN SAUSAGE & PEPPERS WITH HORSERADISH-MUSTARD

Steps:

• Combine oil, vinegar, parsley, oregano, garlic, salt and pepper in a small bowl. Place sausages, onion and peppers in large resealable plastic food storage bag; pour oil mixture into bag. Close bag securely, turning to coat. Marinate in refrigerator 1-2 hours.
• Mix all ingredients for Horseradish-Mustard spread in a small bowl. Set aside.
• Prepare grill for direct cooking.
• Drain sausages, onion and bell pepper; reserve marinade.
• Grill sausages, covered, 4-5 minutes. Turn sausages, and place onion and bell pepper on a grid. Brush sausages and vegetables with reserve marinade. Grill, covered, 4-5 minutes or until vegetables are crisp tender, turnign vegetables halfway through cooking time.
• Move sausages and vegetables to a serving plate. Serve with Horseradish-Mustard spread.