Smoked Sausages with Beer and Onions
Ingredients
- 1 pcMorteau sausage (sliced)
- 1 pcYellow onion (sliced)
- 20 gUnsalted butter
- 250 mlBlonde beer
- 1 tbspWhole grain mustard
- 1 pcBay leaf
- 1 pinchBlack peppercorns (crushed)
- 4 pcJuniper berries (lightly crushed)
Method
Meaty sausage slices glistening under a beer and mustard reduction. The casing snaps, releasing a firm meat with a deep woody and smoky aroma.
- 1
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
Melt the butter in a sauté pan. Add the onions and let them become translucent without browning. They should be soft.
- 3
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 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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 48 hours in the refrigerator. Reheat gently covered to prevent the meat from drying out.
