Best Sausages Braised In Beer Apples And Onions Recipes

Pork and Garlic Sausage Braised in Beer image

Provided by Michael Symon : Food Network

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon oil
8 ounces slab bacon, cut into large dice
1 pound pork shoulder, cut into 1-inch cubes
1 onion, thinly sliced
12 ounces light German beer
12 ounces chicken stock, or more, to cover
1 pound garlic sausage, sliced 1/4-inch thick
1 head cabbage, sliced thinly
2 Granny Smith apples, peeled seeded and sliced 1/4-inch thick
2 pounds waxy potatoes, like Yukon Golds, sliced 1/4 inch thick
1 teaspoon caraway seeds
Salt and pepper
1 loaf crusty bread

Steps:

In a large casserole, heat the oil, brown the bacon and pork, remove from the pan, and set aside. Add the onions and saute over low heat for 10 minutes. Add the browned meat, beer, and enough chicken stock to cover. Bring to a boil and simmer for 45 minutes.
Preheat oven to 350 degrees F.
Add the sausage, cabbage, apples, potatoes, and caraway seeds and season with salt and pepper. Cover and cook in the oven until meat is tender, about 45 minutes. Serve with crusty bread.

Roasted Sausages With Beer-Braised Onions image

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

Slow Cooker Beer-Braised Smoked Sausages and Onions Recipe - (4.7/5) image

Provided by á-4084

Number Of Ingredients 11

12 smoked sausages with cheese (such as Hillshire Farms cheddar wurst)
3 tablespoons butter, melted
1 tablespoon brown sugar
1 tablespoon grainy mustard
3 large onions, sliced into 1/4-inch rings
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (12 oz) beer
12 hoagie rolls, split
Mustard and shredded cheddar (optional)

Steps:

1. Heat a large nonstick skillet over medium-high heat. Add sausages and brown on all sides, about 10 minutes. 2. Meanwhile, coat the bowl of a slow cooker with nonstick cooking spray. Place butter, brown sugar and mustard in slow cooker; stir in onions, caraway seeds, salt and pepper. Place sausages over onions and pour beer over the top. 3. Cover and cook on HIGH for 4 hours. Serve sausages on rolls with onions. Top with mustard and cheddar, if desired. Beer Cheese Sauce: 12 ounces pasteurized cheese product, cubed, such as Velveeta 1 tablespoon Dijon mustard 1/2 cup reserved beer braising liquid, plus more as needed Add the cheese and mustard to a medium saucepan over medium heat. Stir until melted and smooth. Add the beer braising liquid and stir to combine. Add more braising liquid if the sauce is too thick; the sauce should be velvety. Yield: 2 cups.

Sausages Braised in Beer, Apples, and Onions image

Number Of Ingredients 4

4 bottles lager-style beer
1 large onion, thinly sliced
2 Granny Smith apples, peeled, cored and sliced
pre-cooked sausages such as weisswurst, knockwurst, and bratwurst

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.