Sunday, March 24, 2013

Beer Sausage

For the past couple months, I've been making beer sausage for dinner every Sunday.  Because I love it. 

I remember the first time my husband asked me to make beer sausage.  I had never heard of it and was totally skeptical, but went ahead with it.  I was amazed at how much I liked it!  And it's so easy!  

Of course, now I have to share it.

The general idea is to pour 12 ounces of beer in a large pot and bring it to a boil over medium heat.  You lay chopped potatoes across the bottom, then add a layer of chopped carrots, a layer of diced onion, a layer of smoked sausage, and finally a layer of cabbage.  On top of each ingredient, sprinkle a little Italian seasoning. Turn heat to low, cover the pot, and simmer until the vegetables are tender (about 30-45 minutes).

You can use whatever beer you like (ales, lagers, and wheat brews work best).  The first time I made it, I used a random wheat beer that I had picked at a specialty store - I can't remember what it was.  It was really good, but my husband's favorite beer is Coors so he prefers that I use that. :)  Although the recipe calls for 12 ounces, I use at least 16 (sometimes more) because we like it soupy (when we use 12 ounces, there isn't much broth and it thickens up...  it's great that way, too!)

I use 3 medium potatoes, 1 pound of sausage (I pick mine up at a local deli), 3 carrots, and about 1/2 a small head of cabbage.  My husband hates onion, so I always omit that.

Layer the ingredients into the simmering beer.  Let simmer for 30-45 minutes.

That's all there is to it!  I like to make these homemade sweet dinner rolls with it.  There is something supremely satisfying about soft, warm, sweet, yeasty rolls dipped in beer broth.

Here's the original recipe, but you can alter it however you need to to suit your family, like I do:

Beer Sausage
1 (12 fluid ounce) can or bottle beer
4 red potatoes, quartered
1 teaspoon Italian seasoning
salt and ground black pepper to taste
1 (8 ounce) package baby carrots
1/2 yellow onion, chopped
1 pound smoked kielbasa sausage, cut into 1-inch slices
1 small head cabbage, quartered

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.


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