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Ingredients
- 3 pounds sausage, chorizo, brats, etc.
- 1 onion, thinly sliced
- 3 cups beer, as needed
- 1 tablespoon vegetable oil
- Mustard for serving
Details
Servings 6
Preparation
Step 1
1. Prick each sausage a half-dozen times with a needle or pin stuck in a cork.
2. Arrange onion slices on bottom of sauté pan just large enough to hold sausages. Place sausages on top, add beer and water to cover (3 parts beer to 1 part water). Gradually bring to a simmer, not a rapid boil. Poach until half-cooked, 4-5 mins.
3. Transfer sausages to a rack on a baking sheet to drain or drain in a colander. Separate sausages into links. Heat grill.
4. Brush and oil grill grate. Lightly brush sausages on all sides with oil, grill until casings are crisp and nicely browned and sausages are cooked through, 4-6 mins/side. Let rest 3 mins. Serve with plenty of mustard.
Notes: Epicurious poster's notes: Good with Sauerkraut (the refrigerated in the bag kind); pour the beer/water mixture into zip-lock bag, add sausages (with pin pricks), marinate at least an hour or more in the refrigerator - just squeeze out any air before sealing. Then use the beer mixture from the bag when simmering. You may need to double the liquid.
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