A sausage recipe from Alsace for sausages and onions simmered in beer
2 lbs. sausage, either one large sausage cut into 6 pieces or links 5-6 oz. each
5 Tablespoons unsalted butter
6 cups thinly sliced onions
1 teaspoon coarsely ground pepper
12 oz. beer
For garnish: minced parsley
To serve: boiled potatoes, mustard
To drink with the dinner: Frosty mugs of beer!
1. Melt the butter in a large skillet over medium heat and add the onions.
2. Sautι for about 5 minutes. Add the pepper and the beer and bring to a simmer.
3. Cover, reduce heat to low and cook for 15 minutes.
Nestle the sausages into the onions, cover and cook about 15 more minutes or until the sausages are hot throughout.
Transfer the onions to a warmed platter and arrange the sausages on top. Surround with the boiled potatoes and sprinkle with the parsley. Serve hot accompanied by mugs of beer.