Smoked Sausages with Beer and Onions

Meaty sausage slices glistening under a beer and mustard reduction. The casing snaps, releasing a firm meat with a deep woody and smoky aroma.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 331
• Protein: 11 g
• Carbs: 6 g
• Fat: 27 g

Ingredients

• 1 piece Morteau sausage ( sliced )
• 1 piece Yellow onion ( sliced )
• 20 g Minimum butter sweet
• 250 ml Blonde beer
• 1 tbsp Whole grain mustard
• 1 piece Bay leaf
• 1 pinch Black peppercorns ( crushed )
• 4 piece Juniper berries ( lightly crushed )

Instructions

1. Product preparation

   Cut the Morteau sausage into one-centimeter thick slices. Finely slice the yellow onion into regular strips. Lightly crush the juniper berries to release their aroma.

2. Sweat the onions

   Melt the butter in a sauté pan. Add the onions and let them become translucent without browning. They should be soft.

3. Sear the meat

   Add the sausage slices. Increase the heat so the meat starts to brown slightly on the sides. The fat should begin to bead.

4. Deglaze and reduce

   Deglaze with the lager beer. Add the bay leaf, pepper, juniper berries, and whole-grain mustard. Let reduce over medium heat until the liquid becomes syrupy and perfectly coats the sausages.

Chef's tips

• Never prick the sausage to keep all the juices inside.
• If the sauce reduces too quickly, add a splash of water to maintain the creaminess.

Storage

Keep for up to 48 hours in the refrigerator. Reheat gently covered to prevent the meat from drying out.