Friday night I finally had my first day off from the ER, and barely knew what to do with myself outside of the hospital. Of course, I quickly came up with an idea – make dinner and dessert! This meal requires minimal effort and really doesn’t take much time either. I served it over mashed potatoes and it was serious comfort food perfect for a chilly, gray evening at home. I think it would also be great over rice or in a bread bowl. I used smoked turkey sausages for a slightly healthier option, and halved the recipe for just the two of us. I’ll definitely make this again when I’m looking for a no-fuss, hearty meal. Stay tuned for my next post featuring the dessert I made to accompany this meal. It was fantastic!
Ale-Braised Sausage and Peppers
2 tbsp. olive oil
2 lb. cooked sausages, such as kielbasa, sliced
1 large yellow onion, thinly sliced
1-2 large red bell peppers, seeded and sliced
3 tbsp. flour, divided
1 ½ cups ale
1 ½ cups low-sodium chicken broth
3 tbsp. fresh thyme, chopped
salt and pepper, to taste
1 tbsp. fresh parsley, chopped
In a Dutch oven over medium-high heat, warm the olive oil. Add the sausages and cook, stirring and turning often, until browned, 4-5 minutes. Transfer to a plate and set aside. Add the onion and bell pepper to the pot, reduce the heat to medium, and sauté until tender and golden, about 5 minutes. Add 2 tablespoons of flour and cook, stirring, until golden, 1-2 minutes.
Whisk in the ale until the mixture is smooth and bubbly. Add the thyme and the chicken broth, whisking to blend. Bring to a simmer. Return the sausages to the pot. Cover, reduce the heat to medium-low and cook until the flavors are blended, about 15 minutes. Uncover and simmer until the sauce is slightly reduced, about 5 minutes. Season with salt and pepper. Remove the sausage, peppers and onions to a serving dish. Increase the heat to medium-high and whisk in the remaining tablespoon of flour, whisking constantly until thickened, about 1-2 minutes. Pour thickened sauce over the sausages and serve immediately. Serves 4-6.
Source: adapted from Good Things Catered