Shelly's Recipe

ALE BRAISED SAUSAGES WITH BELL PEPPERS

Category: Sausage

2 tbsp olive oil
2 lb cooked sausages, such as kielbasa or Polish sausage, or a combination, sliced
1 large yellow onion, thinly sliced
1 large red bell pepper, seeded and sliced
2 tbsp flour
1 cup ale
1/2 cup apple cider
3 tbsp chopped fresh thyme
1 1/2 cups chicken broth
Salt and freshly ground pepper, to taste
Mashed potatoes for serving (see related recipe at left)

In a Dutch oven over medium-high heat, warm the olive oil. Add the sausages and cook, stirring and turning often, until browned, 4 to 5 minutes. Transfer to a plate.

Add the onion and bell pepper to the pot, reduce the heat to medium, and saute until tender and golden, about 5 minutes. Add the flour and cook, stirring, until golden, 1 to 2 minutes. Whisk in the ale and cider until the mixture is smooth and bubbly. Add the thyme and broth, whisking to blend, and bring to a simmer.

Return the sausages to the pot. Cover, reduce the heat to medium-low and cook until the flavors are blended, about 15 minutes. Uncover and simmer until the sauce is slightly reduced, about 5 minutes. Season with salt and pepper.

Divide the sausages and sauce among warmed plates and serve immediately with mashed potatoes alongside. Serves 4 to 6.