Monday, December 19, 2011

Recipes: Beer Braised Bangers

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

  1. Preheat the oven to 400 Fahrenheit.
  2. Heat (on medium-high) approximately 2-3 Tbs. of oil in a dutch oven.
  3. Fry the sausages in the hot oil, just to sear the outside.  Do NOT cook through.
  4. Add the remaining ingredients to the pan, and transfer to the oven.
  5. Cook for 30 minutes and then rotate the sausages.  Return the pan to the over and cook for an additional 30 minutes.
  6. 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!

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