Beer-Braised Sausages and Sweet Peppers
Gina: Lord knows I love a hot, sizzling grilled sausage, but sausage served all by its lonesome is kind of like a basic dress without accessories, you know what I’m saying? A classic is always improved by a dash of color and a bit of sass. That’s why this dish is a nice change of pace—pork sausages are braised with an array of peppers (in assorted colors and heat levels), onions, beer, and mustard. The resulting sausages and piquant braising liquid are especially good served atop steamed rice, grilled Italian bread, or creamy grits made with cheese.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat the oil in a large skillet over medium high heat. Add the sausage, and sear for 5 minutes, turning as necessary, until evenly browned. Transfer to a plate, and add to the skillet the onion, bell peppers, jalapeño, chile pepper, garlic, mustard, honey, rosemary, and salt, and toss well to combine. Add the beer and vinegar, and cook for 1 minute, until slightly reduced. Reduce the heat to low, return the sausages to the skillet, cover, and simmer until the peppers soften, the sausage is cooked through, and the sauce begins to reduce and thicken, 10 to 15 minutes. Stir in the parsley.
Step 2
Serve the sausage over hot steamed rice, grilled bread, or cheesy grits, if desired, smothered with plenty of the fragrant sauce.
