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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Ale-Braised Sausage and Peppers

sausage-and-peppers

Friday night I finally had my first day off from the ER, and barely knew what to do with myself outside of the hospital.  Of course, I quickly came up with an idea – make dinner and dessert!  This meal requires minimal effort and really doesn’t take much time either.  I served it over mashed potatoes and it was serious comfort food perfect for a chilly, gray evening at home.  I think it would also be great over rice or in a bread bowl.  I used smoked turkey sausages for a slightly healthier option, and halved the recipe for just the two of us.  I’ll definitely make this again when I’m looking for a no-fuss, hearty meal.  Stay tuned for my next post featuring the dessert I made to accompany this meal.  It was fantastic!

Recipe Rewind: tried and true favorites I’ve made recently
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quite possibly our favorite cookies ever – impossible to eat just 3!

Ale-Braised Sausage and Peppers

Ingredients:

2 tbsp. olive oil

2 lb. cooked sausages, such as kielbasa, sliced

1 large yellow onion, thinly sliced

1-2 large red bell peppers, seeded and sliced

3 tbsp. flour, divided

1 ½ cups ale

1 ½ cups low-sodium chicken broth

3 tbsp. fresh thyme, chopped

salt and pepper, to taste

1 tbsp. fresh parsley, chopped

 

Directions:

In a Dutch oven over medium-high heat, warm the olive oil.  Add the sausages and cook, stirring and turning often, until browned, 4-5 minutes.  Transfer to a plate and set aside.  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 tablespoons of flour and cook, stirring, until golden, 1-2 minutes. 

 

Whisk in the ale until the mixture is smooth and bubbly.  Add the thyme and the chicken broth, whisking to blend.  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 to a serving dish.  Increase the heat to medium-high and whisk in the remaining tablespoon of flour, whisking constantly until thickened, about 1-2 minutes.  Pour thickened sauce over the sausages and serve immediately.  Serves 4-6.

Source: adapted from Good Things Catered

  • This looks yummy! I love dinners like this, especially in the winter.

  • Wow, does this look fantastic! I MUST make this!

  • YUMMY! My husband and I were JUST talking about making this again last night! :)

  • Looks like a great meal! I know my husband would love this one!

  • It’s delicious and so easy! My husband made this for us tonight and we all took seconds. yum!

  • Kim

    Made this last night – so savory! I found the recipe after I had already done my grocery shopping, so I only had chicken-and-basil sausage on hand. Still super yummy! I’m SO not an ale or beer fan, but the ale added a richness to the sauce that I really enjoyed. Oh, and I threw in a handful of sliced mushrooms with the onions and peppers. Loved that too. Thanks for a delicious cool-night recipe I know I’ll make again!