Monday, November 3, 2008

Beer Sausage Pasta!

I got this recipe from Katie, who got it from Williams and Sonoma.... sooo good! Anything with beer in the title and you can sign my husband up too! I just decided to serve mine over penne pasta, and it was a GREAT decision!
here's the low down!
Ale-Braised Sausage and Peppers
adapted from Williams-Sonoma

2 Tbsp olive oil
2 lb. cooked sausages, such as kielbasa, sliced
1 large yellow onion, thinly sliced
1 large red bell pepper, seeded and sliced
3 Tbsp all-purpose flour, divided
1 1/2 c. ale (I used Sam Adam's Oktoberfest and it worked perfectly...i used this too)
1 1/2 c. low sodium chicken stock
3 Tbsp fresh thyme, chopped (right so i didn't have any fresh so i used ground... tasted great)
Salt and freshly ground pepper, to taste
1 Tbsp fresh parsley, chopped

-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.
-Add the onion and bell pepper to the pot, reduce the heat to medium, and sauté until tender and golden, about 5 minutes.
-Add 2 Tbsp flour and cook, stirring, until golden, 1 to 2 minutes.
-Whisk in the ale until the mixture is smooth and bubbly.
-Add the thyme and broth, whisking to blend, and bring to a simmer.
-Return the sausages to the pot.
-Cover, reduce the heat to medium-low and cook until the flavors are blended, about 15 minutes.
-Uncover and simmer until the sauce is slightly reduced, about 5 minutes.
-Season with salt and pepper.
-Remove the sausage, peppers, and onions and place on a serving platter.
-With the Dutch oven over medium high heat, whisk in 1 heaping Tbsp of flour, whisking constantly until thickened, about 1-2 minutes.
-Pour thickened sauce over sausages and serve immediately with mashed potatoes.
-Serves 4 to 6.

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