Sausage In A Beer Mustard Sauce Recipes

Steps:

• Slice the sausage into 1 inch rounds.
• Place in a crock-pot
• Top with the onions.
• Combine the remaining ingredients in a bowl and pour over the sausage and onions.
• Cook on low for 8 hours.
• Mix together cornstarch and water to form a paste add into crock-pot during the last 5 minutes of cooking.

Steps:

• For sauce, mix first five ingredients. Cut each bratwurst into thirds; thread onto four metal or soaked wooden skewers., Grill brats, covered, over medium heat until golden brown and heated through, 7-10 minutes, turning occasionally. Serve with sauerkraut and sauce.

Steps:

• Slice the kielbasa into 1-inch rounds. Place in a slow cooker along with the onion. Combine remianing ingredients, up to the corn starch, and pour over sausage and onions. Cover and cook on low heat for 6 to 8 hours. in the last 30 minutes, combine the cornstarch and 2 tsp water and pour into the cooking mixture. Stir to combine. And finish cooking. Serve.

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.

Steps:

• Cut cooked sausages into 1/2 inch slices.
• In skillet combine sausage and beer. Cover and simmer for 10 minutes. Combine brown sugar and cornstarch.
• Stir in vinegar, horseradish and mustard. Add to sausages. Cook and stir until bubbly.
• Keep warm and serve warm using toothpicks.

Steps:

• 1. Cut cooked sausages into 1/2 inch slices.
• 2. In skillet combine sausage and beer.
• 3. Cover and simmer for 10 minutes.
• 4. Combine brown sugar and cornstarch.
• 5. Stir in vinegar, horseradish and mustard.
• 6. Add to sausages.
• 7. Cook and stir until bubbly.
• 8. Keep warm and serve warm using toothpicks.