Roasted Sausages with Beer-braised Onions
(from bowden’s recipe box)
Wants pre-cooked sausages – I steamed raw ones in a pan while I chopped & cooked the onions. Goes well with Knodel, brussel sprouts & corn.
Source: Sunset, October 2002
Prep time: 5 minutes
Cook time: 35 minutes
Serves 4 people
Categories: German, Main dishes
Ingredients
- 3 onions (1 1/2 lb. total), peeled and slivered lengthwise
- 1 tablespoon salad oil
- 1 cup stout or dark beer (such as Guinness)
- 1 teaspoon fresh thyme leaves
- Salt and pepper
- 8 sausages (1 1/2 to 2 lb. total; see notes)
- 2 tablespoons chopped parsley
Directions
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. In a 10- to 12-inch ovenproof frying pan over high heat, frequently stir onions in oil until somewhat limp and beginning to brown, about 4 minutes. Stir in stout and thyme; cook until liquid is reduced by about half, 3 to 5 minutes. Stir in salt and pepper to taste.
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Prick sausages all over with the tip of a sharp knife and arrange in a single layer on onion mixture.
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Bake in a 375° regular or convection oven until sausages are heated through (cut to test), about 20 minutes. Sprinkle with parsley.