Best 14 Beer Sausage Recipes

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**Beer Sausage: A Culinary Symphony of Flavor**

Indulge in the delectable world of beer sausage, a culinary masterpiece that harmonizes the rich, malty notes of beer with the savory, smoky essence of sausage. Embark on a tastebud tantalizing journey with our curated collection of beer sausage recipes, each a distinct symphony of flavors. From the classic German interpretation to innovative and contemporary twists, our comprehensive guide caters to every palate. Discover the secrets of infusing beer into succulent sausages, creating a perfect balance of hoppiness, bitterness, and sweetness. Whether you prefer a traditional pork and beef blend or a more exotic combination of lamb and venison, our recipes offer an array of options to suit your desires. Enhance your culinary repertoire with this versatile dish, perfect for casual gatherings, festive occasions, or simply as a comforting treat.

Let's cook with our recipes!

BEST EVER SAUSAGE WITH PEPPERS, ONIONS, AND BEER!



Best Ever Sausage with Peppers, Onions, and Beer! image

This is an excellent recipe I came up with one day. Serve with some nice Italian bread, and a bottle of your favorite beer.

Provided by Robert M. Catalano

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil
3 pounds Italian sausage links
3 red bell peppers, sliced
2 green bell peppers, sliced
2 large red onions, sliced
3 cloves garlic, chopped
2 (12 fluid ounce) bottles beer
1 (6 ounce) can tomato paste
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh cilantro
2 tablespoons hot sauce
salt and pepper to taste

Steps:

  • Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

Nutrition Facts : Calories 724.2 calories, Carbohydrate 27.3 g, Cholesterol 89.3 mg, Fat 50 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 16 g, Sodium 2249 mg, Sugar 10.3 g

BEER SAUSAGE



Beer Sausage image

A dish of either German or possibly Polish origin, made special by my mother, grandmother, her mother before her, etc. The men will love this one, too, and the beer broth is nothing short of amazing. I like to use whatever is in the fridge. Ales, lagers, and wheat brews work best. Did I mention this is an incredibly easy, one-pot dish that kids love? Hope you like it!

Provided by Vanessa Lenore

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 (12 fluid ounce) can or bottle beer
4 red potatoes, quartered
1 teaspoon Italian seasoning
salt and ground black pepper to taste
1 (8 ounce) package baby carrots
½ yellow onion, chopped
1 pound smoked kielbasa sausage, cut into 1-inch slices
1 small head cabbage, quartered

Steps:

  • Pour the beer into a large pot, and bring to a boil over medium heat. Layer the potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over the potatoes. Layer the baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more of the Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until the vegetables are tender, about 45 minutes.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 30.2 g, Cholesterol 74.9 mg, Fat 31.3 g, Fiber 7.4 g, Protein 18 g, SaturatedFat 10.6 g, Sodium 1108.9 mg, Sugar 11.8 g

BEER-BRAISED SAUSAGE AND PEPPERS



Beer-Braised Sausage and Peppers image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

6 andouille sausages (about 3 ounces each), cut into 1-inch pieces
1 1/2 pounds baby bell peppers, halved lengthwise and seeded
4 stalks celery, halved lengthwise and cut crosswise into thirds
1 small red onion, sliced
8 cloves garlic, smashed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 sprigs fresh thyme
1/2 cup amber beer or low-sodium chicken broth
Chopped fresh parsley, for topping

Steps:

  • Preheat a grill to medium high. Tear off 4 large sheets of heavy-duty foil. Divide the sausage among the foil sheets and evenly top with the bell peppers, celery, red onion and garlic. Drizzle with the olive oil and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with the beer. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
  • Grill the foil packets, rotating halfway through, until the sausages are charred and the peppers are crisp-tender, about 20 minutes. Carefully open the packets and sprinkle with parsley.

ITALIAN SAUSAGE WITH PEPPERS, ONIONS AND BEER



Italian Sausage With Peppers, Onions and Beer image

I found this yummy recipe on Allrecipes and have been making it for about two years. Italian sausage is simmered in beer with bell peppers and red onions.

Provided by Crafty Lady 13

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
3 lbs Italian sausages
3 red bell peppers, sliced
2 green bell peppers, sliced
2 large red onions, sliced
3 garlic cloves, chopped
2 (12 ounce) cans beer
1 (6 ounce) can tomato paste
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh cilantro
2 tablespoons hot sauce
salt and pepper, to taste

Steps:

  • Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside.
  • Pour in 1 can of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover and simmer until onions and peppers are tender.
  • Slice the sausage into bite size pieces and add to the skillet. Cover and simmer until sausage is cooked through.

BEST EVER SAUSAGE WITH PEPPERS, ONIONS, AND BEER!



Best Ever Sausage With Peppers, Onions, and Beer! image

"This is an excellent recipe I came up with one day. Italian sausage is simmered in beer with bell peppers and red onions."

Provided by Cucina Casalingo

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
3 lbs Italian sausages
3 red bell peppers, sliced
2 green bell peppers, sliced
2 large red onions, sliced
3 garlic cloves, chopped
2 (12 fluid ounce) bottles beer
1 (6 ounce) can tomato paste
3 tablespoons fresh oregano, chopped
3 tablespoons fresh cilantro, chopped
2 tablespoons hot sauce
salt and pepper

Steps:

  • Heat olive oil in a large heavy skillet over medium high heat.
  • Cook sausage until browned on all sides. Remove sausage from pan, and set aside.
  • Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom.
  • Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender.
  • Slice the sausages into bite size pieces, and add to the peppers.
  • Cover, and simmer until sausage is cooked through.

GREEN CABBAGE BRAISED IN BEER AND SAUSAGE



GREEN CABBAGE BRAISED IN BEER AND SAUSAGE image

A German-style recipe from my friends at the Green Bean Delivery Company, who specialize in organic foods delivered to the home. This dish is a great way to satisfy your family, and quick as can be. Recipe & photo: Greenbeandelivery.com

Provided by Ellen Bales

Categories     Pork

Time 20m

Number Of Ingredients 6

2 Tbsp butter
1 lb sausages, left in their casings
1 Tbsp mustard
1/2 c beer
1 lb green cabbage (1/2 medium head), shredded
salt and pepper to taste

Steps:

  • 1. Melt the butter in a large skillet over medium-high heat. When the foaming subsides, add the sausages and cook until browned on all sides, about 5 minutes.
  • 2. Add the mustard and beer and simmer until slightly reduced, about 3 minutes.
  • 3. Add the cabbage, stir to combine, cover, and simmer until the cabbage is wilted but still bright green, 7 to 9 minutes. Season with salt and pepper to taste. Serve while hot.

BEER AND ITALIAN SAUSAGE FONDUE



Beer and Italian Sausage Fondue image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 18

Eighteen 1/3-inch-thick baguette slices, cut diagonally
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons finely chopped fresh oregano
2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin
Freshly ground black pepper
1 cup beer, such as a brown ale, pale ale or lager, at room temperature, plus extra, as needed
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 medium onion, chopped (about 1 1/2 cups)
2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
2 cups packed coarsely grated extra-sharp white Cheddar (about 8 ounces)
2 cups packed coarsely grated fontina (about 8 ounces)
1/2 cup finely grated Parmesan

Steps:

  • For the crostini: Preheat the oven to 375 degrees F. Arrange the baguette slices in a single layer on a large baking sheet. Mix the oil, garlic, oregano and fennel seeds in a small bowl. Brush the oil mixture over the top of the baguette slices. Sprinkle lightly with pepper. Bake the baguette slices until lightly toasted but still slightly soft, 12 to 15 minutes.
  • For the fondue: Mix together the beer and mustard in a small bowl. Heat the oil over medium-high heat in a large nonstick skillet. Add the sausage, onions, fennel seeds, salt and pepper. Break the sausage into smaller pieces with a wooden spoon and cook until browned and cooked through, about 10 minutes. Stir in the flour. Add the beer mixture and bring to a boil. Reduce the heat to medium-low. Gradually add the Cheddar, fontina and Parmesan, stirring constantly, until the cheese is melted and smooth. Keep warm over low heat. If the fondue becomes too thick, gradually stir in extra beer, 1 tablespoon at a time.
  • Serve the fondue with the crostini.

BEER BRAISED CHICKEN, SAUSAGE AND ONIONS



Beer Braised Chicken, Sausage and Onions image

This is simple comfort food. And the best part it takes no time and is very easy. Just slow cooked on your stove or you can finish in the oven which I do in my cast iron skillet. It is just chicken sausage links and onions ...slow cooking. Serve this with some roasted potatoes that I slightly mash in a big bowl, topped with the chicken, sausage, onions and juice and some crunchy bread to soak up all the juices. What more could you want. NOTE: I use chicken thighs and chicken breasts ... but if you want to use a whole cut up chicken, that is fine. You can you any combination you want. I prefer bone in skin on but you can use whatever you enjoy best.

Provided by SarasotaCook

Categories     Chicken

Time 1h20m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 12

4 large chicken thighs, bone in and with skin (you can be healthy but for this dish I think the skin and bone adds flavor)
2 chicken breasts, bone in and with skin (you can be healthy but for this dish I think the skin and bone adds flavor)
3 mild Italian sausages, cut in 2-inch pieces on a angle
2 large onions, thin sliced (cut in half and then thin sliced)
12 ounces dark beer (1 bottle)
1 cup chicken broth
1 1/2 tablespoons brown sugar
1 1/2 tablespoons Dijon mustard
1 teaspoon ground allspice
2 tablespoons flour
4 tablespoons vegetable oil (3 to saute, 1 to coat the chicken)
1 bay leaf

Steps:

  • Chicken -- I like rub the chicken with 1 tablespoon olive oil and then coat with the salt, pepper, and allspice.
  • Saute -- Then in a large dutch oven (I happen to have a deep cast iron skillet) but I like to transfer to the oven, so use something deep for either the stove or something you can transfer to the oven to finish cooking. Add the oil and cook 1/2 of the chicken skin side down on medium high heat. Remove and set to the side and then cook the other 1/2. You don't want to crowd the pan as they cook. You just want to cook the chicken until all the skin and chicken is golden brown. Then lastly add the sausage pieces and once again, cook until golden brown and remove to the plate with the chicken.
  • Onions -- Add the onions to the pot (on medium high) and saute a few minutes, 3-4 is all they take until they soften. Then stir in the brown sugar and reduce to medium low and cover until golden brown, stirring occasionally. This will take about 5-8 minutes.
  • Sauce -- Add in the flour and cook 1 minute to mix in with the onions and then add the bay leaf, mustard, broth, and beer and bring to a boil. Reduce to low and arrange the chicken in pot in one layer. Don't forget to pour in any juices from the plate too. Good Stuff! Now if you can, transfer to the oven and cook at 375 uncovered, or you can continue to cook on the stove top on low to medium low also uncovered, but the oven to me gives it a better taste. It takes about 40 minutes until the chicken is falling all the bone.
  • Serving -- I like to take some roasted potatoes and put in the bottom of a bowl and slightly mash with a small fork. Then top with the chicken pieces and some of the sausage and onions and juice. A nice slice of toasted bread and a small salad. How much more comfort food can you get.

Nutrition Facts : Calories 515.9, Fat 34.9, SaturatedFat 9.3, Cholesterol 107.2, Sodium 753.6, Carbohydrate 14.9, Fiber 1, Sugar 6, Protein 30.8

SAUSAGE IN A BEER MUSTARD SAUCE



Sausage in a Beer Mustard Sauce image

This a wonderful dish to prepare and then forget about. I served these in a bowl over mashed potatoes, they soak up the sauce really well.

Provided by Asheats

Categories     Stew

Time 8h5m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 8

2 lbs Polish sausage or 2 lbs smoked sausage
1 large onion, quartered
2/3 cup dark beer
1/3 cup brown sugar
1/4 cup vinegar
1/4 cup mustard
1 tablespoon cornstarch
2 teaspoons water

Steps:

  • Slice the sausage into 1 inch rounds.
  • Place in a crock-pot
  • Top with the onions.
  • Combine the remaining ingredients in a bowl and pour over the sausage and onions.
  • Cook on low for 8 hours.
  • Mix together cornstarch and water to form a paste add into crock-pot during the last 5 minutes of cooking.

SAUSAGE CHEESE SOUP, WISCONSIN, NO BEER



Sausage Cheese Soup, Wisconsin, No Beer image

Make and share this Sausage Cheese Soup, Wisconsin, No Beer recipe from Food.com.

Provided by personalchef

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup butter
1 onion, chopped
1 carrot, chopped
1 teaspoon garlic, minced
1 cup all-purpose flour
2 cups chicken broth
2 cups milk
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 bay leaf
7 ounces cheddar cheese, shredded
3 ounces swiss cheese, shredded
1/2 lb smoked sausage, sliced. Use spicy if you like

Steps:

  • Melt butter in medium saucepan over medium heat.
  • Add onion, carrot and garlic; sauté until softened.
  • Add flour; cook 5 minutes, stirring often. Add chicken broth, milk, Worcestershire sauce, salt, mustard and bay leaf.
  • Reduce heat to low; cook until soup has thickened, whisking often. Remove and discard bay leaf.
  • Slowly whisk cheeses into soup until blended and smooth.
  • Cut Smoked Sausage lengthwise into quarters, then slice into 1/2-inch pieces. Sauté sausage in small skillet over medium-high heat until heated through. Blot excess grease with paper towels; add sausage to soup. Serve soup hot.

Nutrition Facts : Calories 836.5, Fat 57.5, SaturatedFat 31, Cholesterol 157.9, Sodium 2041.9, Carbohydrate 37.9, Fiber 1.7, Sugar 3, Protein 41

SAUSAGE WITH PEPPERS, ONIONS, AND BEER



Sausage With Peppers, Onions, and Beer image

I found this recipe on all recipes. It had great reviews so I tried it. Cooked in crockpot. It was really good!

Provided by clw721

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
3 lbs Italian sausages
3 red bell peppers, sliced
2 green bell peppers, sliced
2 large red onions, sliced
3 garlic cloves, chopped
2 (12 fluid ounce) bottles beer
1 (6 ounce) can tomato paste
3 tablespoons oregano
3 tablespoons cilantro
2 tablespoons hot sauce
salt and pepper

Steps:

  • Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.
  • Or cook in crockpot.

Nutrition Facts : Calories 963.9, Fat 69.2, SaturatedFat 22.7, Cholesterol 129.4, Sodium 3099.2, Carbohydrate 30.7, Fiber 4.3, Sugar 11.1, Protein 46.8

MAPLE AND BEER GLAZED LIT'L SMOKIES® SMOKED SAUSAGE



Maple and Beer Glazed Lit'l Smokies® Smoked Sausage image

Sweet and rich, these smoked sausage bites are a perfect complement to cheese and crackers for your party crowd.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 30m

Yield 40

Number Of Ingredients 9

1 (12 fluid ounce) bottle dark beer, such as stout
½ cup pure maple syrup
¼ cup honey
1 teaspoon cornstarch
1 teaspoon cinnamon
¼ teaspoon black pepper
1 (14 ounce) package Hillshire Farm Lit'l Smokies® Smoked Sausage
Sliced cheese for serving
Crackers for serving

Steps:

  • Combine the beer, syrup, honey, cornstarch, cinnamon and black pepper in a large skillet and bring to a boil, stirring frequently; reduce heat and simmer for 15 - 17 minutes, stirring frequently, until it has been reduced by half.
  • Add smoked sausages and continue cooking for 10 minutes. Use a slotted spoon to remove smoked sausages from the skillet and place into a serving dish, drizzle with sauce. Serve with cheese and crackers.

Nutrition Facts : Calories 41.1 calories, Carbohydrate 6.5 g, Cholesterol 1.5 mg, Fat 1.3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 35.1 mg, Sugar 4.3 g

CHEDDAR BEER DIP WITH SAUSAGE



Cheddar Beer Dip With Sausage image

This hearty, tangy dip from Diane Phillips' cookbook, "You've Got it Made," goes well with bread, tortilla chips, pretzels or sturdy crackers. This recipe can be made and refrigerated up to three days ahead.

Provided by CookingONTheSide

Categories     Pork

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
1/2 cup smoked sausage, cut into 1/2-inch pieces
8 ounces cream cheese
4 cups sharp white cheddar cheese, shredded
6 drops hot pepper sauce
1/2 cup sweet onion, finely chopped
2 tablespoons Dijon mustard or 2 tablespoons whole grain mustard
12 ounces dark beer

Steps:

  • Lightly coat a 1-quart baking dish with cooking spray.
  • In a medium saucepan over medium-high heat, melt the butter.
  • Add the onion and saute for 2 minutes, or until the onion begins to soften.
  • Add the sausage and cook until cooked through, about 8-10 minutes.
  • Drain away and discard any fat.
  • Add the mustard, cream cheese and beer, then stir until the cream cheese has melted.
  • Remove the pan from the heat and stir in cheddar cheese, a handful at a time, until it is all incorporated.
  • Stir in the hot sauce, then transfer to the prepared baking dish.
  • Let cool, then cover and refrigerate for up to three days.
  • When ready to serve, preheat oven to 350 degrees F.
  • While the oven heats, let the dip sit at room temperature for about 30 minutes.
  • Bake the dip for about 20-25 minutes, or until bubbling.
  • Serve warm.

Nutrition Facts : Calories 500.1, Fat 42, SaturatedFat 25.6, Cholesterol 130.9, Sodium 659.8, Carbohydrate 6, Fiber 0.4, Sugar 2.2, Protein 21.7

SPICY SAUSAGE & BEER QUESO



Spicy sausage & beer queso image

This is a recipe that was combined from several different recipes. It's easy and always crowd pleaser! If you don't want it spicy use sweet italian sausage.

Provided by Donata Natalino

Categories     Cheese Appetizers

Time 1h

Number Of Ingredients 8

1 lb ground hot italian sausage. browned, crumbled and drained.
2 lb block of velveeta, cubed
8 oz package cream cheese, cubed
1 tsp oregano, dried
1 tsp basil, dried
2 tsp garlic powder
1 can(s) original ro-tel, drained
1/4 c beer

Steps:

  • 1. Cook and drain sausage, stir in all seasonings. Add to crock pot.
  • 2. Add remaining ingredients to crock pot. Cook on low until cheeses have melted.
  • 3. After cheeses are melted and ingredients combined turn crock pot on warm. Serve with chips or toast rounds.

Tips:

  • Use good quality beer: The type of beer you use will have a big impact on the flavor of the sausage. Choose a beer that you enjoy drinking, as the flavor will come through in the sausage.
  • Don't overcook the sausage: Sausage is best when it is cooked through but still juicy. Overcooking will make the sausage dry and tough.
  • Serve the sausage with your favorite sides: Beer sausage can be served with a variety of sides, such as mashed potatoes, sauerkraut, or grilled vegetables.
  • Experiment with different flavors: There are many different ways to flavor beer sausage. You can add spices, herbs, or even cheese to the sausage mixture. Get creative and experiment until you find a flavor combination that you love.

Conclusion:

Beer sausage is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new recipe to try, give beer sausage a try. You won't be disappointed.

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