Grilled Beer Sausage
Yield - 50 to 60 Sausage Bites
3 LBS FRESH PORK SAUSAGE (Cut into 6-8 inch links)
2 LARGE YELLOW ONIONS (Sliced into rings)
2 CANS BEER (A good dark beer is preferred, a reduced caloric beer will NOT work for this recipe)
1/2 LB MONTEREY JACK CHEESE (Shredded)
In a large Dutch oven and over medium/high heat boil sausage, onions and one beer for about 15 minutes. Cook sausage until all of the beer evaporates and the onions start to caramelize. Preheat a bar-b-que pit, remove sausage from Dutch oven and place on the grill. Charbroil sausage until a golden brown color is achieved on all sides. Use tongs to turn sausage, a fork will puncture the skin and release the beer flavors. Remove the sausage from the grill and cut into 1 inch bites.
While the sausage is grilling, strain off the grease from the Dutch oven. Retain all of the onions and drippings. Return the bites to the Dutch oven, use small amounts of beer to deglaze the pan and sausages (About 1 ounce at a time.) The beer will foam and lift the "graton" from the bottom of the pan. As the beer reduces and caramelizes, add more beer until all is used.
Spoon the bites on to a large warmed serving tray, smoother the bites with the Jack Cheese. Place the tray under a broiler until cheese browns. Serve immediately.
When you consider South Louisiana's love for beer and sausage, I can't understand why more Cajuns don't cook their sausages this way. The caramelized flavor that the beer imparts to this is dish is indescribable. Try this one soon.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.