BY: Samuel Parks (November 2011)
Using beer to braise these snappy sausages really enhances their flavors, and when reduced the braising liquid makes a great gravy for your mash (aka mashed potatoes state-side). This dish was featured at the Nook Tavern in mid-November 2011, and was a terrific hit! Try these with horseradish mashed potatoes and English peas, and you’ll definitely be pleased.
Eat good food. Drink good beer. And above all, stay classy!
|Beer Braised Bangers with English Peas and Horsey Mash|
- 10 bratwurst sausages (Johnsonville brand is fine!)
- 2 onions, halved and thinly sliced
- 2 sprigs fresh rosemary
- 1 oz. fresh thyme
- 3 oz. fresh parsley
- Olive Oil (for frying)
- 24 oz. stout beer
- Preheat the oven to 400 Fahrenheit.
- Heat (on medium-high) approximately 2-3 Tbs. of oil in a dutch oven.
- Fry the sausages in the hot oil, just to sear the outside. Do NOT cook through.
- Add the remaining ingredients to the pan, and transfer to the oven.
- Cook for 30 minutes and then rotate the sausages. Return the pan to the over and cook for an additional 30 minutes.
- Remove the herbs from the braising liquid and transfer the dutch oven to the stove top. Bring to a boil and cook until reduced approximately 8-10 minutes. Pour the onion gravy over the sausages and enjoy!