A treat for just a few crowns. We grilled some great beer-braised sausages

November is a month when the garden doesn’t have much to offer anymore. Sure, you can still plant garlic, or maybe tidy up or till the garden beds. But traditional gardening activities are rapidly dwindling. That’s another reason why it makes sense to focus on some delicious dishes that are easy to prepare at home. For once, we won’t be talking about smoking, which is ideal at this time of year. Instead, we’ll focus on the homemade beer-braised sausages we prepared. They were definitely worth it, as our photos will surely convince you.

The key is high-quality sausages and a few ingredients

That’s right—we bought our sausages at a small, independent butcher shop. But any kind will do. To make the beer-marinated sausages, we needed:

– 16 sausages,

– 5 tablespoons of barbecue seasoning,

– 3 large onions, 8 cloves of garlic,

– a couple of ram’s horns,

– 3 tablespoons of oil,

– 1 large beer,

– a few tablespoons of ketchup.

Tip: Make your own pickled sausages at home. Its simple.

Anyone can handle this relatively simple process

That’s right—it really wasn’t complicated at all. First, we prepared a baking dish and then peeled the onions. We sliced them into small half-moons and placed them in the dish. Next, we sliced the sausages lengthwise and added them to the onions. Then we added the ram’s horns, barbecue seasoning, and thoroughly pressed garlic. After that, it was time for the canola oil. We mixed everything thoroughly, covered the baking sheet with aluminum foil, wrapped it in plastic wrap, and put it in the fridge. It spent the entire night there.

Sausages in Beer: Photo Radek Stepan

The next day, we added beer and ketchup

The sausages marinated perfectly in the fridge, and the next day we just added beer and ketchup. If you want the sausages to be sweeter, you can add more ketchup. Likewise, it’s no problem to add a little chili for those who like it spicy. We baked them at 180 degrees Celsius for about an hour. Again, it depends on how well-done and crispy you want the sausages to be. It’s best to turn the sausages over while baking. We served them with fresh bread.

Source: Author

Sausages in Beer: Photo and photogallery Radek Stepan