Beef, Pork and Lamb | Holidays

Beer Braised Sausage Sandwiches



Time: 25 mins
  • In a large pot with a lid over high heat, add beer and sausages. Bring to a boil, reduce heat to medium, cover and cook for 8 minutes. Remove sausages from pan, drain, reserving ¼ cup braising liquid.
  • Heat oil in a large, deep skillet over high heat. Add sausages, green peppers and onions. Stir and sauté for 3-4 minutes or until beginning to brown. Add ¼ cup reserved beer braising liquid from stockpot to skillet and bring to a boil; cover. Reduce heat to low and let simmer for 10 minutes, or until sausages are cooked through.
  • Spread Edmond Fallot Dijon on each bun, and place a slice of cheese on top. Place hot sausages on top of cheese, and top with sautéed onions and peppers. Serve warm and with a cold Chimay beer.
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