Beer-Braised Sausages with Warm Potato Salad
Found a receipe on Yahoo Shine (
http://shine.yahoo.com/shine-food/4-w...)
And decided I had to try it.
Well it turned out AMAZING.... between my girl and I, we devoured every single morsel that I cooked. And let's say, its very rare that I finish all of my food, but this was simple and light enough to eat it all.
Now you can use pretty much any kind of sausage you would like, but since my girl doesn't eat beef or pork, we used Turkey Bratwurst Sausages.
(Sorry it got blurry at moments...I'm still trying to figure out a perfect angle to place the camera as i cook so that the video can come out better)
Enjoy!!
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Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.
Prep Time 35 minutes
Total Time 1 1/4 hours
Serves 4
Here is the ingredients:
2 tablespoons extra-virgin olive oil
1 1/2 pounds sweet Italian sausages
1 medium yellow onion, halved and thinly sliced
12 ounces pale-ale beer
1 1/2 pounds small red potatoes, halved
Coarse salt and ground pepper
1 tablespoon red-wine vinegar
2 tablespoons chopped fresh parsley
1. 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.
2. 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; toss to combine.
3. 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.
Cook's Note
Italian sausages are delicious in this recipe, but other sausages, such as chicken or turkey, also work well.
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