Best Pork And Garlic Sausage Braised In Beer Recipes

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EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT RECIPE



Emeril's Never Enough Pork Beer-Braised Sauerkraut Recipe image

Provided by KristaSteinbuhler

Number Of Ingredients 16

2 pounds fresh or jarred sauerkraut
4 tablespoons unsalted butter or duck, chicken, or goose fat
1/4 pound apple-cured bacon, cut into 1/2-inch thick slices
3 medium yellow onions, peeled and sliced
4 sprigs fresh thyme
2 bay leaves
1 1/2 teaspoons black peppercorns
8 juniper berries, lightly crushed
1 head garlic, split in 1/2 crosswise
2 ham hocks, scored
2 cups chicken stock
2 cups dark or amber beer (recommended: Abita Amber)
1 pound andouille or garlic sausage, kielbasa, or knockwurst, cut into 3-inch lengths
1 pound bratwurst or veal sausage, cut into 3-inch lengths
4 thin boneless smoked pork chops (or 8 very small boneless smoked pork chops)
Creole, whole-grain, or Dijon mustard, for serving

Steps:

  • Preheat the oven to 325 degrees F. Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook until most of the fat is rendered, about 4 minutes. Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes. Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours. Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Brown the pork chops and set aside. When the hocks are mostly tender, remove the casserole from the oven. Place the sausages on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the sausages are tender and heated through. Add the pork chops and press them into the sauerkraut. Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut. Pass the mustard at the table.

BEER-BRAISED SAUSAGES WITH WARM POTATO SALAD



Beer-Braised Sausages with Warm Potato Salad image

Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h15m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 1/2 pounds sweet Italian pork 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

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.

Nutrition Facts : Calories 484 g, Fat 22 g, Fiber 3 g, Protein 31 g

ROASTED SAUSAGES WITH BEER-BRAISED ONIONS



Roasted Sausages With Beer-Braised Onions image

Choose fully cooked sausages for this dish--pork, such as smoked bratwurst or mild poultry such as chicken apple, but any flavor or mixture will work.

Provided by Barb G.

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon canola oil
3 onions, peeled and slivered lengthwise (1 1/2 pound total)
1 cup stout beer (such as Guinness) or 1 cup dark beer (such as Guinness)
1 teaspoon fresh thyme leave
salt and pepper
8 sausages (1 1/2 to 2 pound total)
2 tablespoons chopped parsley

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.

Nutrition Facts : Calories 432.5, Fat 33.3, SaturatedFat 10.1, Cholesterol 80.6, Sodium 718.2, Carbohydrate 10.6, Fiber 1.2, Sugar 3.5, Protein 18

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