2 tablespoons extra-virgin olive oil
8 uncooked beer brat sausages*
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
* You could use any sausage of your choice, such as Italian, Polish, Chicken, or Turkey sausages.
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.