Beer-Braised Sausages and Sweet Peppers

Name: Beer-Braised Sausages and Sweet Peppers
Yield: serves 4
Ingredients: 1 tablespoon canola oil; Four 4 ounce links pork sausage; 1 large onion, thinly sliced; 1 red bell pepper, cut into thin strips; 1 yellow or orange bell pepper, cut into thin strips; 1 or 2 jalapeño or serrano peppers, cut into thin strips; 1 yellow Hungarian wax or red Fresno chile pepper (optional), cut into thin strips; 2 garlic cloves, very thinly sliced; 2 tablespoons Creole mustard (see page 93); 2 tablespoons honey; 4 sprigs fresh rosemary (or 1 teaspoon dried rosemary); 1 teaspoon salt; 12 ounces amber beer; 1/4 cup malt vinegar; 3 tablespoons chopped fresh flat-leaf parsley; Gina’s Perfect Rice (page 27), for serving (optional)

December 9, 2011

Gina: Lord knows I love a hot, sizzling grilled sausage, but sausage served all by its lonesome is kind of like a basic dress without accessories, you know what I’m saying? A classic is always improved by a dash of color and a bit of sass. That’s why this dish is a nice change of pace—pork sausages are braised with an array of peppers (in assorted colors and heat levels), onions, beer, and mustard. The resulting sausages and piquant braising liquid are especially good served atop steamed rice, grilled Italian bread, or creamy grits made with cheese.

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