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Ale-Braised Sausages with Bell Peppers

You can vary this recipe depending on the type of sausage and ale you choose. Mashed potatoes are the perfect foil for the hearty sauce and big flavors. Try a German-style sausage, such as bratwurst. Alternatively, you can use kielbasa, a garlicky, fully cooked Polish sausage that is available made with pork or beef, although a combination of the two is the tastiest.

Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 6


  • 2 Tbs. olive oil
  • 2 lb. cooked sausages, such as bratwurst or kielbasa, sliced
  • 1 large yellow onion, thinly sliced
  • 1 large red bell pepper, seeded and sliced
  • 2 Tbs. all-purpose flour
  • 1 cup ale
  • 1/2 cup apple cider
  • 3 Tbs. chopped fresh thyme
  • 1 1/2 cups chicken broth
  • Salt and freshly ground pepper, to taste
  • Mashed potatoes for serving (see related recipe at left)


In a Dutch oven over medium-high heat, warm the olive oil. Add the sausages and cook, stirring and turning often, until browned, 4 to 5 minutes. Transfer to a plate.

Add the onion and bell pepper to the pot, reduce the heat to medium, and sauté until tender and golden, about 5 minutes. Add the flour and cook, stirring, until golden, 1 to 2 minutes. Whisk in the ale and cider until the mixture is smooth and bubbly. Add the thyme and broth, whisking to blend, and 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.

Divide the sausages and sauce among warmed plates and serve immediately with mashed potatoes alongside. Serves 4 to 6.

Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Dennis Kelly (Oxmoor House, 2008).