Beer Glazed Sausages
I was telling a friend about these beer glazed sausages and I said that I could make a whole cookbook with recipes from my dad. I would call it Cooking with Steve …. and Beer! Since May is his birthday month and he always got the shaft when I was growing up – everything falls on May 12th: Mother’s Day, First Communions, school plays, end of the year awards ceremonies, I think even my girl scout’s fly up from brownies to juniors was on his birthday – I decided to make him his very own memorial blog series.
But back to the important part. Sausage. This is by far my most favorite indoor way to cook sausage. I use it for all of my whole sausage cooking (well, not breakfast sausage). It works for polish, brats, knocks, wursts, italian, anything really. Although, for italian I use the method plus water. My dad would still use beer I am sure.
Very important cooking note: as with all Steve recipes, the recipe does not call for a whole beer. The remainder is the critical “drinking while cooking” portion.
Beer Glazed Sausage
2-4 sausages, whole and in casings. Any amount that will fit in your pan with room and in a single layer can be one batch.
about 1/2 – 2/3 of a beer, nearly any variety of lager or pilsner will do. Use what you like.*
Maybe some water if you drink the beer and still need some liquid to add towards the end.
- Heat a skillet or saute pan on medium to high heat. Get it hot enough to sear the casings.
- Place sausages in the pan (I use nonstick or cast iron and do not put anything in the pan first) and cook for 2 minutes. Then turn over and repeat.
- Pour a half inch layer of beer in the pan (if you have quit a few in there, make sure the beer gets between them) and cover. Turn down the heat to medium and cook 2 or 3 minutes.
- Periodically lift the lid and make sure there is still beer in the pan. At the 3 minute mark, turn the sausages and add a little more beer, pouring it over the sausages when you add it. Cook for 2 minutes more.
- Flip again and cook for 2 more minutes.
- The sausages should be nice and shiny and heated through at this point. Reduce the heat to low, keep covered and keep adding liquid (but not too much) until you are read to serve. Just enough to prevent the sausages from sticking or burning. Continue turning them too.
- How they are served is entirely dependent on the type of sausage. I like serving bratwurst with stoneground mustard or my favorite sweet/hot, sauerkraut and pretzel bread. Polish sausage calls for a roll, mustard and onions. Yum.
This one is for my friend Leah and our amazingly awesome shared pinterest board.
*The old adage applies, if you wouldn’t drink it, don’t cook with it. This particular batch was made with PBR. I normally use something a little richer like Sam Adams. I have recently discovered the Mammoth Brewing Company and made these with some Golden Trout Pilsner when people were here for Easter and they were so, so good.