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.
Check out this very interesting and informative article on Dutch Oven Camp Cooking and more easy-to-make Cast-Iron Cooking Recipes.
- 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
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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.
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Once sausages are browned, add the potatoes, sliced onions, chopped garlic, sweet peppers, and sage, stirring gently until onions are cooked.
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Add 1 cup of dark beer and let bubble for 5 minutes to glaze the onions.
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Reduce heat to low, cover pot, and let simmer for 45 minutes (checking liquid level on occasion and add additional beer if necessary).
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Remove from heat and add fresh basil, salt, and pepper; gently stir in.
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Cover with lid and let sit for 5 minutes before serving.
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Makes 4 servings.
* You could use any sausage of your choice, such as Italian, Polish, Chicken, or Turkey sausages.
One Response to “Dutch Oven Beer and Sausage Recipe”
Wade
This recipe is a winner, but I always use a full can of beer, not just a cup.