Beer Braised Sausage Sandwiches is the perfect meal for any game day, tailgate, or summer gathering. I love being able to feed a crowd with just a few simple ingredients that are so impressive and delicious to put together.
I used Johnsonville Sausages and an Amber Ale to braise them in. I sliced the sausages on the bias into bite size pieces to make it easier to eat. Toasted sourdough hoagie rolls and melted bubbly provolone cheese on top to complete this sandwich. It’s a winner for sure.
Beautifully caramelized onions and peppers braised in flavorful beer. Could there be a better combination?
Use your favorite beer in this recipe. I’d stay away from anything incredibly hoppy like an IPA. I used an amber because it’s what I had handy, but I would like to think a darker richer beer like a Guinness would be delicious in this recipe too. If you give it a try, let me know.
Serve with your favorite condiments; ketchup, ground mustard, mayonnaise, the sky is always the limit when it comes to condiments.
Beer Braised Sausage Sandwiches
Ingredients
- 1 {19 ounce} package Johnsonville Fresh Pork Sausage Links Bratwurst
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 1 large Onion, thinly sliced
- 2 whole Bell Peppers, seeded and thinly sliced
- 2 cloves Garlic, minced
- 1 {12 ounce} Beer
- 1/2 cup Chicken Stock
- 1/2 teaspoon Kosher Salt and Ground Black Pepper, for seasoning
- 4 whole Hoagie Rolls, halved
- 4 slices Provolone
Directions
- Step 1 In a large shallow pan, heat the 2 tablespoons of olive oil over medium high heat. Sear each side of the sausages until golden brown, 2 minutes each side. Remove the sausages to a plate.
- Step 2 In the same pan add the 2 tablespoons of butter and add the sliced onions and peppers. Season with kosher salt and ground black pepper. Cook over medium heat until onions and peppers are tender and look slightly caramelized, about 10 minutes. Add the minced garlic and stir until fragrant, about 1 minute. Deglaze pan with beer and chicken stock. Add the sausages back to the pan and bring mixture to a boil and reduce to a simmer. Cover and simmer for 15 minutes.
- Step 3 Remove cooked sausages to a cutting board and allow to cool before slicing on the bias and adding back to the pan. Continue to simmer the peppers and onions until the liquid is reduced, stir frequently. The mixture will look caramelized and the veggies will be soft.
- Step 4 Preheat your oven to broil. Place the hoagie rolls on a sheet pan lined with parchment paper. Spread open so the inside of the split rolls are facing up. Toast the hoagie rolls in the oven until golden. Keep an eye on it, they’ll toast up quick, maybe 1 minute depending on your oven.
- Step 5 Remove toasted rolls and spoon sausage, onion and pepper mixture equally into the toasted buns. Cut the provolone slices in half and lay two equal slices on top of the sandwiches. Place sandwiches back in the oven to melt the cheese, about 2 minutes. Remove and serve immediately with your favorite condiments. Enjoy!
Start by searing each side of the sausages until golden brown, 2 minutes each side.
Remove sausages to a plate and add the peppers and onions to the pan.
Now get those peppers and onions golden, delicious and caramelized.
And get them drunk.
Braising everything together in the beer/stock mixture makes it very flavorful. Everything in the pot gets soaked into the delicious caramelized veggies and roasted sausages. Yum!
Hoagie rolls toasted to golden perfection make this whole dish everything that it needs to be. Add some provolone cheese and top of this tasty goodness.
Make sure you’re keeping an eye on your bread under the broiler. There is nothing more disappointing than burnt bread.
Savor and Enjoy!
Those sausages look really good. In fact, the whole thing does!
You can keep the watermelon though.