Sausage and Peppers

And onions, and beer! Sounds like a good thing to me! Sausage and peppers are a favorite where I grew up. Not many get together went by without my mom making a big batch and throwing them into the crock pot to stay hot. There are a few ways to make them though. With tomato sauce, without. With beer, without. With onions, without. Cooked on the grill or in a cast iron pan? Like I said, tons of ways to make them.  I choose beer. Of course I choose beer! Who wouldn’t use beer! The sausages are cooked in beer first to not only impart flavor but to keep them juicy too. Then, depending on the time of year, I’ll either crisp them up on the grill or a cast iron pan. Both ways are particullary good, but it’s up to use to decide which you like best.

What You Need:

4 sausage links
4 good quality rolls
2 large onions, sliced
2 large bell pepper, sliced
2 clove garlic, minced
1 (12oz) bottle of your favorite beer
salt and pepper
veg oil


What To Do:

Prick your sausages two or three times with a sharp knife. This creates a couple holes in the casings which lets the fat out and beer in while cooking. Place the sausage in a large pot and cover them with the beer. Bring it to a boil, then reduce to a simmer and let cook for 30 minutes. Don’t worry about your sausages being cooked all the way through. Chances are, after 3o minutes they will be anyway but even if they’re not, you’re going to continue cooking them later.
While the sausage cooking, heat a large cast iron pan over medium heat and give it a drizzle of oil. Once it’s hot add in the your onions, peppers and garlic. Cook them, stirring occasionally until slightly browned and soft. Season with salt and pepper and then push them off to the side if finishing the sausage in the pan. Remove the sausages from the beer and place in the hot cast iron pan (or on a preheated grill) and cooked just a minute or two per side or until the casings are browned. Served in the rolls with a good quality mustard.