BRAISED CHICKEN SAUSAGES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put all ingredients in a large high sided saute pan. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all. With tongs toss sausages with onions and serve.
BEER-SIMMERED GRILLED SAUSAGES
Beer-Simmered Grilled Sausages
Provided by Steven Raichlen
Categories Beef Pork Poach Picnic Quick & Easy Dinner Sausage Summer Tailgating
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- 1. Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander. Separate the sausages into links.
- 2. Set up the grill for direct grilling and preheat to medium-high.
- 3. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.
- 4. Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.
- Variations: Poaching is optional and not every grill jockey does it. If you omit the poaching, you'll need to grill the sausages 7 to 10 minutes per side.
- For absolutely foolproof sausage grilling, use the indirect method. The sausages will be fully cooked in about 30 minutes.
ROASTED SAUSAGES WITH BEER-BRAISED ONIONS
Choose fully cooked sausages for this dish--pork, such as smoked bratwurst or mild poultry such as chicken apple, but any flavor or mixture will work.
Provided by Barb G.
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour oil into a 10- to 12-inch ovenproof frying pan over high heat; when hot, add onions and stir often until slightly limp and beginning to brown, about 4 minutes.
- Stir in beer and thyme; cook until liquid is reduced by about half, 3 to 5 minutes.
- Stir in salt and pepper to taste.
- Pick sausages all over with the tip of a sharp knife and arrange in a single layer on onions mixture.
- Bake in a 375°F regular or convection oven until sausages are heated through, about 20 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 432.5, Fat 33.3, SaturatedFat 10.1, Cholesterol 80.6, Sodium 718.2, Carbohydrate 10.6, Fiber 1.2, Sugar 3.5, Protein 18
BEER-BRAISED SAUSAGES WITH WARM POTATO SALAD
Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
- Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
- Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.
Nutrition Facts : Calories 484 g, Fat 22 g, Fiber 3 g, Protein 31 g
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