Beer Braised Smoked Apple Sage Sausages

Our Recipes

Beer Braised Smoked Apple Sage Sausages

The perfect dish to roll in Oktoberfest…or for whenever you are just craving a good old fashioned grilled sausage.

Cook Time:
15
Prep Time:
5
Yield:
4 servings

Ingredients

1 Crusty baguette, cut into 4 sections
1 Large yellow onion
1 Granny Smith apple, peeled
2 TBS Stone ground mustard
8-10 oz Sauerkraut
16 oz German lager beer
3 cloves Garlic, minced
4 Smoked Apple Sage Field Roast Sausages
.25 oz Fresh chives, minced
1 TBS Safflower oil

Preparations

Slice apple and onion in ¼ inch thick slices. Add to sauté pan over medium heat with oil, stirring occasionally, but allowing the onions and apples to brown on the pan. Once you have added a bit of color to the apples and onions, add garlic cloves, mustard, and sauerkraut. Cook over medium heat until moisture from sauerkraut has evaporated. Reduce heat to medium low and use half the beer to deglaze the pan. Allow to simmer.

In a separate pan, or on the grill, sear each sausage, then place into the pan with onions, apples and sauerkraut.

In a warm oven, lightly toast each section of the baguette. Fill baguette with vegetable mixture, then top with a sausage and finish with minced chive.

Beer Braised Smoked Apple Sage Sausages

comments


Gunther Day

what do I do with the other half of the beer?

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *


David Wolf

As this recipe is for Oktoberfest, I'd say drink it!

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *


Jenna

Drink it!!! ;)

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *


Linda

You do not mention to peel the apple or if the garlic is whole or chopped, etc.

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *


David Wolf

We peeled the apple and chopped the garlic for this recipe - I'll add those notes to the preparation instructions!

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *


Vanessa Cooper

Why does the casing of these sausages feel like plastic ?
I usually slice & peel this skin off before using, whereas Quorns sausages don't need this step although I can't seem to find them in US only UK

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *


David Wolf

Hi Vanessa,

Great question! We use a food grade BPA-free barrier plastic that serves as the sausage packaging. It is called a "barrier" plastic because it is tough enough to go through a cook/steam process and then be frozen and then thawed. Does that help?

Warm regards,
David Wolf

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *


Leave a Comment

Your email address will not be published. Required fields are marked *