Beer-Simmered Grilled Sausages
List of Ingredients
3 pounds uncooked sausages, such as sweet or hot Italian sausages,
bratwurst, chorizo, linguica or any other sausages you prefer
1 onion, thinly sliced
3 cups beer, as needed
Water, as needed
1 tablespoon vegetable oil
Recipe
Prick each sausage a half-dozen times with a needle or pin stuck in a cork.
Arrange the onion slices on the bottom of a saute pan just large enough to
hold all the sausages. Place the sausages on top and add beer and water to
cover (the ratio should be about 3 parts beer to 1 part water). Place the
pan over medium heat and gradually bring the liquid to a simmer, not a rapid
boil. Poach the sausages 4 to 5 minutes, until half-cooked. Transfer the
sausages to a rack on a baking sheet to drain or drain in a colander.
Separate the sausages into links.
Set up the grill for direct grilling and preheat to medium high.
When ready to cook, brush and oil the grill grate. Lightly brush the
sausages on all sides with oil and place on the hot grate. Grill 4 to 6
minutes per side, until the casings are crisp and nicely browned and the
sausages are cooked through. You may want to rotate the sausage 90 degrees
after 2 minutes on each side to create an attractive crosshatch of grill
marks. Should flare-ups arise, move the sausages to a different section of
the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.
Transfer the sausages to plates or a platter and let rest for 3 minutes.
Serve with plenty of mustard.
Simmering the sausages with beer, water and onions shortens the grilling time and adds extra flavor.
Makes 8 servings.
Per serving: fats, 40 grams (70% of calories); calories, 506; cholesterol,
115 milligrams; carbohydrate, 1 gram; fiber, 0 grams; protein, 24 grams;
sodium, 933 milligrams
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