Roasted Sausages With Beer Braised Onions Recipes

ROASTED SAUSAGES WITH BEER-BRAISED ONIONS

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.

ROASTED SAUSAGES WITH BEER-BRAISED ONIONS

Steps:

• In a 10- to 12-inch ovenproof frying pan over high heat, frequently stir onions in oil until somewhat limp and beginning to brown, about 4 minutes. Stir in stout and thyme; cook until liquid is reduced by about half, 3 to 5 minutes. Stir in salt and pepper to taste.
• Prick sausages all over with the tip of a sharp knife and arrange in a single layer on onion mixture.
• Bake in a 375° regular or convection oven until sausages are heated through (cut to test), about 20 minutes. Sprinkle with parsley.

BEER-BRAISED BRATWURST & ONIONS

Steps:

• In a large (12-inch) cast iron skillet or nonstick pan with a tight-fitting lid, heat the oil over medium-high heat. Add the bratwurst and sear until nicely browned, 2 to 3 minutes per side. Using tongs, transfer the sausage to a plate; set aside. Add the onions and salt to the skillet and cook, stirring frequently, until the onions are softened and golden brown, about 5 minutes (do not burn; reduce the heat if necessary).
• Place the bratwurst back in the pan on top of the onions, add the beer, and bring to a boil. Reduce the heat to low, cover with the lid, and simmer for 10 minutes (at this point the sausages will be partially cooked through). Remove the cover, increase the heat to medium, and continue cooking until the bratwurst are cooked through and the beer is reduced by about three quarters, 10 to 12 minutes more. Serve the bratwurst and onions on rolls with mustard and sauerkraut, if desired.
• Note: I use Johnsonville Original Brats; avoid any brats already flavored with beer, as the finished dish will taste too bitter. Also be sure to purchase fresh (not cooked) sausages.
• Note: Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I use Sam Adams Oktoberfest, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy!
• Note: The nutritional information does not include the optional serving ingredients.

BEER-BRAISED SAUSAGES WITH WARM POTATO SALAD

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.

SAUSAGES BRAISED IN BEER, APPLES, AND ONIONS

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.

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.)