1 ½ pounds sweet Italian sausages (chicken or turkey sausages work too!)
1 medium yellow onion, halved and thinly sliced
12 ounces pale ale beer
1 ½ pounds small red potatoes, halved
coarse salt
ground pepper
1 tablespoon red-wine vinegar
2 tablespoons chopped fresh parsley
Instructions
In a large Dutch oven or heavy pot, heat 1
tablespoon oil over medium-high. Add sausages and
cook until brown on all sides, about 8 minutes.
Add onion and cook until softened, about 7
minutes. Add beer, potatoes, and 2 cups water;
season with salt and pepper and press to submerge
potatoes in cooking liquid. Bring to a boil;
cover, reduce heat to a medium, and cook until
potatoes are tender, about 20 minutes.
Transfer sausages to a serving platter and keep
warm. In a large bowl, stir together 1 tablespoon
oil, vinegar, and parsley. With a slotted spoon,
transfer potato mixture to dressing (reserve cooking
liquid) and toss to combine.
Return pot to high heat; boil cooking liquid until
reduced to 1 cup, about 12 minutes. Return
sausages to pot and cook until heated through, 2
minutes. Place sausages and dressed potatoes on
serving platter; drizzle half the sauce over top.
Service sausages and potatoes with remaining sauce
alongside.
Originally Submitted
3/14/2010
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You can add this Beer-Braised Sausages with Warm Potato Salad recipe to your own private DesktopCookbook.
