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| Recipe #1 from RopeSausage.com |
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| Sausage and Onions Braised in Porter |
2 lbs cooked Rope Sausage sliced into ½-inch rounds
1 ½ lbs. small boiling onions (about 18 onions), peeled and left whole
2 tbsp. butter
4 bay leaves
1 12-oz. bottle of dark beer, such as Porter or Stout
¾ cup chicken stock
salt and pepper
Put all the ingredients, except salt and pepper, in a deep skillet or
Dutch oven. Cover and cook over medium heat for 20 minutes or until a
knife can be easily inserted into the onions. Remove the onions and
sausage and reserve. Reduce the liquid over high heat until there is
just enough syrupy glaze to coat the onions and sausage. Pour glaze
over onions and sausage. Season with salt and pepper.
Note:
Wash hands before preparation and as needed to prevent cross
contamination. Wash and sanitize work surfaces between each contact
with a different raw food item. Inspect all ingredients
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AND THE BEST NEWS IS
THAT YOU CAN HAVE THE GREAT TASTES OF OKTOBERFEST ALL YEAR AROUND
- RIGHT HERE AT MT. ANGEL SAUSAGE COMPANY! |
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