Beer-Basted German Sausages With Quick-Pickled Peppers And Onions Recipe Recipe

Name: Beer-Basted German Sausages With Quick-Pickled Peppers And Onions Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper, stemmed, seeded, and thinly sliced; 10 small, long hot peppers, such as finger peppers, stemmed; 1 medium yellow onion, thinly sliced; 3/4 cup water; 3/4 cup cider vinegar; 1 tablespoon fresh juice from 1 lemon; 3 tablespoons sugar; 1 tablespoon kosher salt; 1 medium clove garlic, crushed; 1/2 tablespoon whole black peppercorns; 1/2 tablespoon mustard seeds; 3 sprigs fresh thyme; 1 1/2 pounds German-style pork sausages, such as garlic sausage or bratwurst (see note); 2 tablespoons extra-virgin olive oil; 1 cup German-style lager beer; 1 tablespoon red wine vinegar; Kosher salt and freshly ground black pepper

Servings: persons

1 large red bell pepper, stemmed, seeded, and thinly sliced
10 small, long hot peppers, such as finger peppers, stemmed
1 medium yellow onion, thinly sliced
3/4 cup water
3/4 cup cider vinegar
1 tablespoon fresh juice from 1 lemon
3 tablespoons sugar
1 tablespoon kosher salt
1 medium clove garlic, crushed
1/2 tablespoon whole black peppercorns
1/2 tablespoon mustard seeds
3 sprigs fresh thyme
1 1/2 pounds German-style pork sausages, such as garlic sausage or bratwurst (see note)
2 tablespoons extra-virgin olive oil
1 cup German-style lager beer
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper

1
Pack bell pepper, long peppers, and onion in a large clean glass jar. Bring water, cider vinegar, lemon juice, sugar, salt, garlic, peppercorns, mustard seeds and thyme to a boil in a medium saucepan over medium-high heat. Simmer until sugar and salt dissolve. Pour hot pickling liquid into the jar, making sure to fully submerge peppers and onions. Seal jar and allow to stand at room temperature for at least 4 hours and up to 1 day.
2
Adjust oven rack to lower-middle position and preheat oven to 400u00b0F.
3
Strain pickled peppers and onion through a mesh strainer set over a bowl; reserve pickling liquid for later use. Combine pickled peppers and onion with sausages in a large roasting pan. Add olive oil, beer, and red wine vinegar and toss to coat. Season with salt and pepper. Transfer to the oven and roast, basting occasionally with the liquid in the roasting pan, until sausages are cooked through and browned, about 20 minutes.
4
Remove from the oven and let rest for 5 minutes. Serve, spooning pan juices and some of the reserved pickling liquid, if desired, on top.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large red bell pepper, stemmed, seeded, and thinly sliced, 10 small, long hot peppers, such as finger peppers, stemmed, 1 medium yellow onion, thinly sliced, 3/4 cup water, and more.

Yes, Beer-Basted German Sausages With Quick-Pickled Peppers And Onions Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer-Basted German Sausages With Quick-Pickled Peppers And Onions Recipe

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