Do you love beer and sausages? This Dutch Oven Beer and Sausage recipe is an easy, quick, and a last minute one-pot dinner.
I like to use my great Grandma’s cast-iron Dutch oven on my stove top. What is nice about this recipe is that it does not require a lot of ingredients or time. With a little work, it simmers nicely into a hearty and flavorful dinner. Excellent served with some warm bread and your favorite beer. A perfect meal to cook up in the outdoors when your camping or even at a tailgate party for your favorite sporting event. Beer and Sausages is also fun to serve for an Octoberfest dinner in the fall.
What is a Dutch Oven? Before anyone ever thought of a crock pot, there was the cast-iron Dutch oven. Dutch ovens have been used for hundreds of years. Nothing will hold a good, even temperature better than the heavy metal of this monster pot, and it can go from stovetop to oven without missing a beat.
- 2 tablespoons olive oil, extra-virgin
- 8 beer brat sausages, uncooked*
- 1 pound Yukon Gold baby potatoes
- 1 medium yellow onion, sliced
- 1 clove garlic, finely chopped
- 10 to 15 assorted sweet peppers, stems removed
- 5 leaves fresh sage leaves, chopped
- 1 cup dark beer of your choice
- 1/2 cup fresh basil leaves, chopped
- Coarse salt or sea salt and freshly-ground black pepper
In your Dutch Oven over medium-high heat, heat the olive oil. When olive oil is hot, add the sausages and brown them, turning the sausages frequently to assure all sides are evenly browned.
Once sausages are browned, add the potatoes, sliced onions, chopped garlic, sweet peppers, and sage, stirring gently until onions are cooked.
Add 1 cup of dark beer and let bubble for 5 minutes to glaze the onions.
Reduce heat to low, cover pot, and let simmer for 45 minutes (checking liquid level on occasion and add additional beer if necessary).
Remove from heat and add fresh basil, salt, and pepper; gently stir in.
Cover with lid and let sit for 5 minutes before serving.
Makes 4 servings.
* You could use any sausage of your choice, such as Italian, Polish, Chicken, or Turkey sausages.