Thursday, November 21, 2013 Braised Sausages & Chiles, Revisited

Last weekend I was in Big Bear for an amazing friend's Bachelorette weekend (stay tuned for a tutu tutorial tomorrow). It was a great weekend of delicious food, friends & tutu bowling! When I came home CPB planned an amazing meal of Braised Sausages & Chiles over rice. I think it's his favorite Donald Link recipe from the book Real Cajun. We made it for the first time a few months ago but it's become a regular.

1 Tbsp Canola Oil
4 (4-oz.) Pork Sausage Links
1 (12-oz.) Bottle Amber Beer
¼ c Red Wine Vinegar
½ Medium Onion, Thinly Sliced
1 Small Red Bell Pepper, Julienned
1 Jalapeño Pepper, Thinly Sliced
2 Garlic Cloves, Finely Chopped
1 Tbsp Creole (or whole-grain) Mustard
4 Rosemary Sprigs
1 tsp Salt
Steamed Rice

Heat the canola oil in a large skillet over medium-high heat. Add the sausage and sear for 5 minutes, turning as necessary until evenly browned.
Add the beer and vinegar and cook for 1 minute, until slightly reduced. Add the onion, red pepper, jalapeño, garlic, mustard, rosemary, and salt and toss well to combine. Reduce the heat to low, cover, and simmer until the peppers are soft, the sausage is cooked through, and the sauce begins to reduce and thicken, 10 – 15 minutes.
Serve over steam rice, “smothered” with plenty of the sauce. Serves 4.

I also came home to this adorable face, I guess he likes to smell the couch.

Happy Cooking!

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