This is definitely a crowd-pleaser, and perfect for a tailgate or Oktoberfest party. I actually doubled the veggies in the recipe and used all of the onions and peppers that came in our Local Box last week, since we had so many people over our house to celebrate Oktoberfest.
From Good Things Catered
- 2 Tbsp olive oil
- 2 lb. cooked sausages, such as kielbasa, sliced
- 1 large yellow onion, thinly sliced
- 1 large red bell pepper, seeded and sliced (I used green peppers, since that’s what came in our box.)
- 3 Tbsp all-purpose flour, divided
- 12 oz. bottle of ale (I also used Sam Adams’ Oktoberfest)
- 1 1/2 c. low sodium chicken stock
- 3 Tbsp fresh thyme, chopped
- Salt and freshly ground pepper, to taste
- 1 Tbsp fresh parsley, chopped
- Warm the olive oil in a large pot.
- Add the sausages and cook, stirring and turning often, until browned, 4 to 5 minutes. Transfer to a plate.
- 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 Tbsp flour and cook, stirring, until golden, 1 to 2 minutes.
- Whisk in the ale until the mixture is smooth and bubbly.
- Add the thyme and broth, whisking to blend, and 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 and place on a serving platter.
- With the Dutch oven over medium high heat, whisk in 1 heaping Tbsp of flour, whisking constantly until thickened, about 1-2 minutes.
- Pour thickened sauce over sausages and serve immediately with mashed potatoes (I didn’t, since we ate these as hot hors d’oeuvres).
These were the first hors d’oeuvres to go at the party! It was definitely a hit. Next time I make these, I probably won’t thicken the broth and pour it top — it was a little too heavy on the gravy. I’ll also drain out some (not all though!) of the fat from the sausage before sautéeing the peppers and onions. But this was a crowd-pleaser!