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Ale-Braised Sausage with Bell Peppers Recipe

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This recipe for Ale-Braised Sausage with Bell Peppers, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Grandy
Added: Monday, August 24, 2009


* 2 tablespoons olive oil
* 2 pounds cooked sausages, such as kielbasa, sliced
* 1 large yellow onion, thinly sliced
* 1 large red bell pepper, seeded and sliced
* 2 tablespoons all-purpose flour
* 1 cup ale
* 1/2 cup apple cider
* 3 tablespoons chopped fresh thyme
* 1 1/2 cups chicken broth
* Salt and freshly ground pepper, to taste
* FOR MASHED POTATOES: 5 pounds russet potatoes, peeled and cut into 2-inch pieces
* 2 teaspoons salt, plus more, to taste
* 8 tablespoons (1 stick) unsalted butter, cut into small pieces
* 1 1/4 cups half-and-half, heated
* Freshly ground white pepper, to taste

1. 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.

2. Add the onion and bell pepper to the pot, reduce the heat to medium, and sauté until tender and golden, about 5 minutes.

3. 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.

4. Return the sausages to the pot. Cover, reduce the heat to medium-low and cook until the flavors are blended, about 15 minutes.

5. Uncover and simmer until the sauce is slightly reduced, about 5 minutes. Season with salt and pepper.

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

7. CLASSIC MASHED POTATOES: Put the potatoes and the 2 teaspoons salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat.

8. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.

9. Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher.

10. Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy.

11. Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Good even if you don't make the potatoes.




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