Cooking With Beer: Beer Sausages Inna Bun

One of the things I’m going to be doing over the next little while is finding some recipes and coming up with a few of my own that involve beer.  This will involve anything from sauces, batters, cakes…whatever I can find.  Just to see what I can make with the wonderful drink.

The following recipe is kind of a classic that has served me well over time.  I have cooked it at parties, as a thank you dinner for NYC friends who have offered a couch to sleep on, and of course for myself when I want a food that warms me up, sticks to my bones and brings forth what we all know as The Burp Of Satisfaction.

I’ve included some suggestions for specific beers to try out in this recipe, as they have worked out for me.  But really, as long as it is a stout, porter or even a nice dark ale that you enjoy drinking I guarantee it will work out.  The key of this is that it should be a dark beer.  Suggested drink to go along with it would be the beer that you used for the recipe (What, like you’re going to buy ONE bottle? …jeez).

Beer Sausages Inna Bun
Ingredients:
– Sausages (Brats are a good kind, but if you dream of something bigger I suggest you follow that dream. 2-5 is a good number if it fits in your pan)
– Beer (SUGGESTED BRANDS: Leffe Brune, Hobgoblin Ale, Dragon Stout or Black Creek Porter)
– Half an onion (chopped in to rings)
– Buns (Not yours (sicko), but the kind in the bakery section of your local grocery store)
– Olive oil (just about two tablespoons.  If you don’t have olive oil, safflower of grape seed oil will do.)

Instructions:

1. put oil in frying pan, crank that stove up to high. Then add sausages and fry up until browned.

2. Once the sausages are browned, decrease the stove to medium heat, remove the sausages and throw in the onions.

3. Cook those onions in the sausage juices until rubbery and transparent.  You may need to use some extra oil.

4. Put the sausages back in the pan and pour your beer in. Half a bottle is good.  As long as the sausages are covered about half way you’re golden. And look at that, you now have something to drink while you’re cooking!

5. Turn those sausages in your wonderful beer-onion concoction until the beer has reduced into a somewhat thick sauce. Your entire kitchen will start to smell amazing.

6. Remove the sausages and place in the buns.

7. spoon in the beer and onion sauce in to the buns on the sausages.  If you’ve got a lot of the sauce, go freakin’ wild.  More is DEFINITELY better in this case.

8. Eat and enjoy. If you feel like moaning in a way that makes those around you a tad uncomfortable, don’t hesitate.  Let the food take you somewhere magical

Bonus Feature:

Throw a bit of grated cheese on top.  This adds to more flavour and a HELL of a lot more guilt afterwards, but my god, it’s worth it.

Got a recipe?  E-mail me at robin@therobinleblanc.com and tell me about it!

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4 Comments

Filed under Cooking With Beer

4 responses to “Cooking With Beer: Beer Sausages Inna Bun

  1. I have made this many times and I approve of this delicious invention. _b

    The onion marmalade in Warren Ellis’ Shivering Sands complements this well.

  2. Well, that’s one dinner planned this week. And probably many more. Cooking with beer? That way lies madness! (And tasty, tasty food).

  3. Pingback: Gateway Beers Part 2 | The Thirsty Wench

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