i love reading annie's eats. and that's where i got this ale-braised sausage and peppers recipe! we served it over couscous.
one of brad and my favorite things to do at night (besides watching dexter!) is cook supper together. it's nice to just hang out in the kitchen and make something delish. so, that's what we did with these sausages and peppers...we stayed in the kitchen creating this amazing meal! ...and we may have drank the left over newcastle :)
Ale-Braised Sausage and Peppers
2 tbsp. olive oil
2 lb. cooked sausages, such as kielbasa, sliced
1 large yellow onion, thinly sliced
1-2 large red bell peppers, seeded and sliced
3 tbsp. flour, divided
1 ½ cups ale (we used newcastle)
1 ½ cups low-sodium chicken broth
3 tbsp. fresh thyme, chopped
salt and pepper, to taste
1 tbsp. fresh parsley, chopped
In a Dutch oven over medium-high heat, warm the olive oil. Add the sausages and cook, stirring and turning often, until browned, 4-5 minutes. Transfer to a plate and set aside. Add the onion and bell pepper to the pot, reduce the heat to medium, and sauté until tender and golden, about 5 minutes. Add 2 tablespoons of flour and cook, stirring, until golden, 1-2 minutes.
Whisk in the ale until the mixture is smooth and bubbly. Add the thyme and the chicken broth, whisking to blend. Bring to a simmer. Return the sausages to the pot. Cover, reduce the heat to medium-low and cook until the flavors are blended, about 15 minutes. Uncover and simmer until the sauce is slightly reduced, about 5 minutes. Season with salt and pepper. Remove the sausage, peppers and onions to a serving dish. Increase the heat to medium-high and whisk in the remaining tablespoon of flour, whisking constantly until thickened, about 1-2 minutes. Pour thickened sauce over the sausages and serve immediately. Serves 4-6.