Tuesday, November 8, 2011

Beer Braised Sausages with Warm Potato Salad

I just recently received a Dutch Oven that has allowed me to conquer more one-pot meals.  Before getting the Dutch Oven, I just didn't have any equipment that was big enough to handle all of the ingredients the one-pot recipes called for.  I'm finding that the Dutch Oven is just about as handy as a crock pot.  The ingredients all meld in the pot to create amazing flavors.
I recently stumbled across Martha Stewart's recipe site and she also has a lot of one-pot meals that I'm interested in making.  Most of them are fantastic comfort foods that are great for cold nights.  This recipe turned out great, so I'll definitely be heading back to find some other recipes to make.
Beer Braised Sausages with Warm Potato Salad
slightly adapted from Martha Stewart
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 1/2 pounds sweet Italian sausages
1/2 medium yellow onion, thinly sliced
24 ounces beer (we used Easy Street, a nice wheat beer)
1 1/2 pounds small red potatoes, halved (I ended up quartering mine by the end so they'd cook faster)
2 cups of water
Coarse salt and ground pepper
1 tablespoon oregano
1 tablespoon chives
2 tablespoons red-wine vinegar
2 tablespoons chopped fresh parsley
1) In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add garlic and sausages, cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and water; season with salt, pepper, oregano and chives and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes (took about 40 at high altitude).
2) Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley, and a dash of chives. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
3) Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 15 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.
I really wanted to use turkey sausages in this recipe, but it turned out that my grocery store had run out.  Jacob kept commenting on how great the house smelled with the combination of the beer, sausages, and garlic.  I doubled the amount of beer in the recipe to get more of the flavor, but also to fully cover the potatoes in the Dutch Oven.  Without two bottles of beer and two cups of water, the potatoes would not have been covered.
I thought that the red wine vinegar taste of the potatoes went great with the beer flavored onions and sausages.  The herbs were subtle, but still contributed to the flavor profile of the dish.  Everything worked well to provide this great comforting dish.

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