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Ale Braised Sausage with Bell Peppers

Ale Braised Sausage with Bell Peppers

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds cooked sausages, such as kielbasa, sliced
  • 1 large yellow onion, thinly sliced
  • 1 large red bell pepper, seeded and sliced
  • 2 tablespoons all-purpose flour
  • 1 cup ale
  • 1/2 cup apple cider
  • 3 tablespoons chopped fresh thyme
  • 1 1/2 cups chicken broth
  • Salt and freshly ground pepper, to taste
  • FOR MASHED POTATOES: 5 pounds russet potatoes, peeled and cut into 2-inch pieces
  • 2 teaspoons salt, plus more, to taste
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces
  • 1 1/4 cups half-and-half, heated
  • Freshly ground white pepper, to taste

Prep Time:

Cook Time:

Serves:

You can vary this recipe depending on the type of sausage and ale you choose. Kielbasa is a garlicky, fully-cooked Polish sausage that is available made with pork or beef, but a combination of the two is the tastiest. Mashed potatoes are the perfect side.

Recipe courtesy of Williams-Sonoma.com

Preparation

  1. In a Dutch oven over medium-high heat, warm the olive oil. Add the sausages and cook, stirring and turning often, until browned, 4 to 5 minutes. Transfer to a plate.
  2. Add the onion and bell pepper to the pot, reduce the heat to medium, and sauté until tender and golden, about 5 minutes.
  3. Add the flour and cook, stirring, until golden, 1 to 2 minutes. Whisk in the ale and cider until the mixture is smooth and bubbly. Add the thyme and broth, whisking to blend, and bring to a simmer.
  4. Return the sausages to the pot. Cover, reduce the heat to medium-low and cook until the flavors are blended, about 15 minutes.
  5. Uncover and simmer until the sauce is slightly reduced, about 5 minutes. Season with salt and pepper.
  6. Divide the sausages and sauce among warmed plates and serve immediately with mashed potatoes alongside.
  7. CLASSIC MASHED POTATOES:Put the potatoes and the 2 teaspoons salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat.
  8. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.
  9. Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher.
  10. Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy.
  11. Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately.