This quick and easy recipe packs a lot of punch. We love these sausages smeared with coarse-grain mustard on crusty rolls. The onions take on a lot of the ale’s flavor, including its slight bitterness. We recommend leaving them off your sausage if you’re sensitive to bitter flavors.
6 bottles (12 oz. each) medium- to heavy-bodied ale (9 cups)
1 large onion, halved lengthwise and sliced crosswise
1. Bring beer to a boil in a large, wide pot. Add sausages and onions and simmer 15 minutes. Cover, remove from heat, and let sit until ready to grill.
2. Heat a gas or charcoal grill to medium (you can hold your hand 1 to 2 in. above the cooking grate only 4 to 5 seconds). Using tongs or a slotted spoon, transfer sausages to the grill. Cook sausages, turning once, until browned on both sides, about 8 minutes. Meanwhile, drain onions and set aside. Serve sausages hot or warm, with onions if you like.
Note: You can add up to 8 more sausages without increasing the amount of beer or onion.
From Sunset October 2007
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