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Beer-braised sausages Recipe

German-inspired · Main course · 50 min total

A hearty one-pan dish where sausages are browned then slowly simmered in beer with onions and herbs, resulting in tender, flavorful sausages and a rich, savory sauce.

Ingredients

• 8 bratwurst or other fresh sausages
• 1 tablespoon olive oil
• 2 large onions, sliced
• 2 cloves garlic, minced
• 1 (12-ounce) bottle dark beer (such as stout or bock)
• 1 cup chicken broth
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions

1. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add sausages and cook until browned on all sides, about 5 minutes. Remove sausages and set aside.
2. Reduce heat to medium. Add sliced onions to the pan and cook, stirring occasionally, until softened and golden, about 8 minutes. Add garlic and cook for 1 minute more.
3. Pour in the beer and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in brown sugar, thyme, bay leaf, salt, and pepper.
4. Return sausages to the pan, nestling them into the liquid. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. Remove lid and continue to simmer for another 10 minutes, until sausages are cooked through and sauce has slightly reduced.
6. If desired, stir in cornstarch slurry and cook for 1-2 minutes until sauce thickens. Discard bay leaf before serving.

Tips

• Serve with crusty bread or over mashed potatoes to soak up the sauce.
• For extra flavor, use a beer you enjoy drinking, as the taste concentrates during cooking.
• Leftovers can be refrigerated for up to 3 days and reheated gently.

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