Prep 8 mins
Cook 15 mins
Very good! The beer adds a nice flavor to this dish. From Chatelaine magazine.
- olive oil
- 4 -6 sausages, preferably Italian or Debreizner
- 3 large onions
- 1 red bell pepper, and
- 1 green bell pepper
- 2 tablespoons brown sugar
- 0.5 (330 ml) bottle beer, about 3/4 cup
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon salt
- 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 inches 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.
- Tomorrow's lunch: Reheat in the microwave or a frying pan, then tuck sausages, onions and peppers into a hotdog bun.
A very pleasant preparation for kielbasa. I enjoyed the nice glaze the beer-dijon combination made. Thanks.