Sausages Braised In Beer Apples And Onions Recipes

SAUSAGES WITH APPLES AND ONIONS

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.

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.

CABBAGE AND SAUSAGES BRAISED IN BEER

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.

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 BRAISED CHICKEN, SAUSAGE AND ONIONS

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.

BEER SAUSAGES IN BEER SAUCE

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.

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.