Beer Glazed Sausage And Apples Recipes

Steps:

• Cook the sausage according to package directions. Meanwhile, in a large saucepan, combine the apples, onion, water and brown sugar. Cook over medium heat for 5-8 minutes, stirring occasionally. Add the sausage; heat through.

Steps:

• Bring beer, onion, and apples to a bare simmer. Add sausages and cook 3 to 5 minutes or until heated through. Reserve beer mixture. Grill sausages until golden brown, about 2 minutes. Transfer beer mixture with a slotted spoon to a platter and top with grilled sausages.

Steps:

• In large frying pan, combine brown sugar, cornstarch and seasonings.
• Stir in apple juice and cook over medium heat until thick and bubbly.
• Cut sausages in chunks and add to glaze mixture, turning to coat with glaze.
• Reduce heat, cover and cook until sausages are heated thoroughly.

Steps:

• Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
• Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
• Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
• Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.

Steps:

• Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
• Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
• Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.

Steps:

• 1. In a large saucepan combine 1/2 of the beer and the crushed red pepper; bring to boiling Add sausage and green beans. Return to a simmer; cook, covered, 5 to 8 minutes or until beans are tender. Drain. Set aside. 2. Meanwhile, in a large skillet melt 1 Tbsp. butter; add apples. Cook turning occasionally, until apples are just tender. Transfer to a platter. 3. Add sausage to skillet. Cook, turning occasionally, until browned on all sides. Add to platter; cover. Drain fat from skillet. 4. Carefully add remaining beer to skillet (mixture and foam); stir to scrape up browned bits. Add remaining 1 Tbsp. butter, brown sugar, cider vinegar, and orange peel. Bring to boiling; reduce heat and boi gently, uncovered, 5 to 6 minutes or until slightly thickened. Return sausage and green beans to skillet to coat in glaze. heat through. Fold in apples. Return to serving platter. Sprinkle with sage.