Beer-braised onions and sausages

2

PREP TIME

8 min

Makes

4 to 6 servings

* PLUS Cooking time: 15 minutes

Ingredients

  • 4 to 6 sausages , preferably Italian or Debreizner
  • 3 large onions
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 tbsp brown sugar
  • 1/2 330-mL bottle beer , about 3/4 cup
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt

Instructions

  • Lightly coat a large wide saucepan with oil and set over medium heat. Prick sausages with a fork, then place in pan. Turn often until browned, 6 to 7 minutes. Meanwhile, slice onions in half. Place cut-side down on a cutting board. Thinly slice into strips. Core and seed peppers, then slice into thick strips. When sausages are browned, add onions and peppers to pan. Sprinkle with sugar. Stir frequently until onions start to soften, 4 to 5 minutes.
  • Add beer, Dijon and salt. Stir until mustard is blended in. Boil gently, uncovered, until liquid is reduced by half and sausages are cooked through, 5 to 6 minutes. Great with hunks of pumpernickel and sliced dill pickles.

Nutrition (per serving)

  • Calories
  • 251,
  • Protein
  • 11.2 g,
  • Carbohydrates
  • 15.1 g,
  • Fat
  • 15.9 g,
  • Fibre
  • 1.8 g,
  • Sodium
  • 720 mg.

Want a change from your usual weekday dinners? Try this entrée. Use your favourite sausages.

Tomorrow’s lunch

Reheat in the microwave or a frying pan, then tuck sausages, onions and peppers into a hotdog bun.

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