....is Braised Sausage with Chiles

As promised yesterday! Another wonderful meal care of Donald Link, I'll try to spread out his recipes from here forward. This recipe is a spin on a traditional Sausage and Peppers. The whole grain Mustard & Rosemary add a freshness to this otherwise savory meal. It's a little unusual the Onions and Peppers aren't sautéed first to soften. The sausage is browned and a bottle of beer gets poured in before all the other ingredients  are tossed in and the magic of braising begins. Served over rice this recipe can be scaled to feed a few or many. Enjoy!

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.

Happy Cooking,