Roasted Sausages With Beer Braised Onions Recipes

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ROASTED SAUSAGES WITH BEER-BRAISED ONIONS



Roasted Sausages with Beer-Braised Onions image

Notes: Choose fully cooked sausages for this dish; we prefer pork such as smoked bratwurst, or mild poultry such as chicken-apple, but any flavor (or mixture) will work.

Provided by wp

Number Of Ingredients 7

3 onions (1 1/2 lb. total), peeled and slivered lengthwise
1 tablespoon salad oil
1 cup stout or dark beer (such as Guinness)
1 teaspoon fresh thyme leaves
Salt and pepper
8 sausages (1 1/2 to 2 lb. total; see notes)
2 tablespoons chopped parsley

Steps:

  • In a 10- to 12-inch ovenproof frying pan over high heat, frequently stir onions in oil until somewhat limp and beginning to brown, about 4 minutes. Stir in stout and thyme; cook until liquid is reduced by about half, 3 to 5 minutes. Stir in salt and pepper to taste.
  • Prick sausages all over with the tip of a sharp knife and arrange in a single layer on onion mixture.
  • Bake in a 375° regular or convection oven until sausages are heated through (cut to test), about 20 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 439, Carbohydrate 17, Cholesterol 151, Fat 30, Fiber 2.6, Protein 28, SaturatedFat 8, Sodium 1200

BANGERS & MASH (SAUSAGE WITH ONION GRAVY)



Bangers & Mash (Sausage with Onion Gravy) image

Recipe video above. Everybody loves a good sausage recipe, and this is the great British classic! Affectionately known as "Bangers and Mash" to Aussies and Brits, this is so easy to make, you will never ever use a store bought gravy powder!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 25m

Number Of Ingredients 10

1/2 tbsp oil
8 sausages of choice ((Note 1))
1 large onion (, halved and finely sliced (yellow, white or brown) (Note 2))
2 garlic cloves (, minced)
3 tbsp flour ((plain))
2 cups beef stock/broth
1/4 tsp salt
1/2 tsp black pepper
Mashed potato
Peas

Steps:

  • Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
  • Remove sausages onto a plate. Turn heat down to medium.
  • 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
  • Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
  • Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
  • Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
  • Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
  • Season: Add salt and pepper. Stir, taste, then add more salt if you want.
  • Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)

Nutrition Facts : ServingSize 333 g, Calories 666 kcal, Carbohydrate 7.6 g, Protein 36.4 g, Fat 53.4 g, SaturatedFat 16.6 g, TransFat 0.4 g, Cholesterol 147 mg, Sodium 1703 mg, Fiber 0.8 g, Sugar 1.2 g

BRAISED SAUSAGES



Braised Sausages image

Make and share this Braised Sausages recipe from Food.com.

Provided by hectorthebat

Categories     Pork

Time 1h2m

Yield 1 serving(s)

Number Of Ingredients 11

2 sausages
1 slice bacon
1 onion
2 mushrooms
2 teaspoons oil
1 teaspoon flour
1 cup wine
1 pinch herbs
1 pinch garlic powder
salt
pepper

Steps:

  • Prick the sausages. De-rind and chop the bacon. Peel and thickly slice the onion or peel the shallots and leave whole. Wash the mushrooms and slice if large.
  • Heat the oil in a casserole or thick saucepan, over a moderate heat, and lightly brown the sausages. Remove them from the pan.
  • Add the bacon and onion, and fry for 2-3 minutes. Stir in the flour, and gradually add the wine, beer, cider or stock, stirring as the sauce thickens.
  • Return the sausages to the pan. Add the mushrooms, herbs, garlic, salt and pepper. Reheat, then put on the lid, lower the heat and leave to simmer gently for 35-45 minutes, removing the lid for the last 15 minutes of cooking time. Add a little more liquid if it gets too dry.

ROASTED SAUSAGES WITH BEER-BRAISED ONIONS



Roasted Sausages With Beer-Braised Onions image

Choose fully cooked sausages for this dish--pork, such as smoked bratwurst or mild poultry such as chicken apple, but any flavor or mixture will work.

Provided by Barb G.

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon canola oil
3 onions, peeled and slivered lengthwise (1 1/2 pound total)
1 cup stout beer (such as Guinness) or 1 cup dark beer (such as Guinness)
1 teaspoon fresh thyme leave
salt and pepper
8 sausages (1 1/2 to 2 pound total)
2 tablespoons chopped parsley

Steps:

  • Pour oil into a 10- to 12-inch ovenproof frying pan over high heat; when hot, add onions and stir often until slightly limp and beginning to brown, about 4 minutes.
  • Stir in beer and thyme; cook until liquid is reduced by about half, 3 to 5 minutes.
  • Stir in salt and pepper to taste.
  • Pick sausages all over with the tip of a sharp knife and arrange in a single layer on onions mixture.
  • Bake in a 375°F regular or convection oven until sausages are heated through, about 20 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 432.5, Fat 33.3, SaturatedFat 10.1, Cholesterol 80.6, Sodium 718.2, Carbohydrate 10.6, Fiber 1.2, Sugar 3.5, Protein 18

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