Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Monday, September 26, 2011

German Sausages cooked in Beer

By Kerrie

From now until October 3rd let’s have some fun with German cooking.   How does German Sausage,  potatoes, onions & peppers and red cabbage simmered in Beer sound???   Yeah, that’s what I thought too.   Give this a try and let me know how you like it….





Ingredients  ~~~  will serve two, just double as needed for more

1 Tablespoon oil – or spray to coat the skillet
3 German Sausages in casings
6  small potatoes – I used Yukon golds
One medium onion sliced in wedges
One large or two small bell peppers – I used colored bells
4 small wedges of red cabbage
½ cup apple cider vinegar
1 bottle of beer – I used Henry Weinhard's Hefeweizen
1 Tablespoon Butter
½ Tablespoon Coarse Ground Mustard


Directions:

First, coat your skillet with oil or spray.   Then over medium heat, brown the sausages on all sides.



Meanwhile as the sausages cook, wedge the cabbage, slice the potatoes, onions and peppers.   Set aside

When the sausages are browned on all sides deglaze with the vinegar ( pour vinegar into the skillet and scrape the bottom of the pan to remove the browning of the sausages) continue to cook the sausages for about a minute.

Then, remove skillet from the heat and pour in the beer. 

  
After a minute, return the pan to the burner and add the sliced vegetables to the sausage and beer mixture.  Bring the pan up to a simmer and occasionally turn the sausages and vegetables until the potatoes are fork tender.

Then, add a Tablespoon of butter and ½ Tablespoon of course ground mustard.    Using two wooden spoons stir and toss to combine.



Serve warm and Enjoy !!

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