Pumpkin Beer & Apple Cider Braised Bangers
Last year, I was lucky enough to visit my boyfriend in Germany while he was studying abroad. We visited some of most unbelievable cities like Berlin, Munich, Freiberg and Bonn. The infrastructure of each city was entirely unique, but they were all equally beautiful and interesting. Another major commonality between these cities was their love for sausages and beer. I have never tried so many different types of sausages in my life! You’ve got your Nürnberger Rostbratwurst, your Knackwurst, Currywurst, Bierwurst, Blood Sausage…the list goes on and on! In honor of their tasty cuisine and their famed Fall festival, Oktoberfest (which started yesterday in Munich), I have created a delicious Fall recipe that incorporates both beer (or should I say bier) and sausages. I slow cook the sausages in a sweet and savory mixture that includes apples, apple cider, sage, onions, sauerkraut, and of course beer. I don’t use just any kind of beer, I use Pumpkin Ale! Every Fall season you can find dozens and dozens of different Pumpkin Ales lining the shelves of your favorite beer distributer. I used Blue Point’s Pumpkin Ale because it has such delicious, aromatic spices in it which really compliment the apple cider…oh and it’s from Long Island, and we all know that only good things come from Long Island (wink wink). I served my sausages with homemade potato and cheese Perogies and a tall glass of the Pumpkin Ale to bring out the flavor in the dish. “Anderen Helfen Bitte!!” “Another Helping Please!” is what you’ll be shouting!
Recipe Feeds 2-3 People
Ingredients-
2 Inch cube of Thick cut bacon (chop into small pieces) (or about 2 Tablespoons of Chopped sliced bacon)
1 ½ Medium Vidalia Onions cut into thin slices
1 Large Garlic Clove Minced
2 Tablespoons Unsalted Butter
4 Sage Leaves
2 Honey Crisp or Macintosh Apples peeled and cut into 1 inch chunks
1 Lb. German or Irish Style Pork Bangers (Sausages)
1 Cup of Pumpkin Ale (I used Blue Point Pumpkin) You can use any dark beer but I like the pumpkin because it has such wonderful fall spices in it.
1 Cup Apple Cider
1 ½ Cups Sauerkraut
1 ½ Tablespoons Whole Grain Mustard
½ Teaspoon Black Pepper (or more if you prefer)
Salt to Taste
Steps-
Preheat the oven to 325F
In a Dutch Oven ceramic pot (I use a le cruset) or any oven safe pot, cook the chopped bacon over medium heat until the fat renders (melts) and the bacon starts to get crispy.
Add the butter to the pot and allow it to melt.
Add the onion, sage leaves and garlic to the pot and cook on medium-low heat until the onions start to soften and caramelize slightly in the butter.
Add the apple chunks and cook for about 5 minutes to bring the flavors together.
Pour the onion mixture into a bowl and set aside. Leave all the drippings in the pot and place on medium heat.
Sear the sausages on each side in the pot to give them some color and to lock in the juices. Remove the sausages from the pot and set aside.
Deglaze the pot by pouring in the beer and the apple cider while the pot is on medium-low heat. The liquid will bubble up nicely. Using a wooden spoon scrape up all the nice bits that are at the bottom of the pan from when you cooked the bacon and onions.
Add the onion and apple mixture back into the pot along with the sauerkraut and mustard, and stir until combined. Add about ½ teaspoon of salt and about ½ teaspoon of pepper to the pot.
Add the sausages back to the pot and cover the pot with a lid.
Place the pot in the oven and cook covered for about 45 minutes to 1 ½ hours or until the apples are soft and the sausages are cooked through. Then remove the lid and cook for another 10-20 minutes or until the liquid reduces and reaches your preferred consistency. I like for the liquid to reduce down a substantial amount so you are left with a less soupy consistency. Although the sausages are cooked after 20-30 minutes, when you allow them to cook in the juices in a covered pot for an hour- an hour and a half, they become tender, buttery and full of flavor!
Add more salt and pepper to taste and some extra finely chopped sage for color and flavor (optional).
Serve with mashed potatoes, or my favorite, potato and cheese perogies.
Steps-
Preheat the oven to 325F
In a Dutch Oven ceramic pot (I use a Le Cruset) or any oven safe pot, cook the chopped bacon over medium heat until the fat renders (melts) and the bacon starts to get crispy.
Add the butter to the pot and allow it to melt.
Add the onion, sage leaves and garlic to the pot and cook on medium-low heat until the onions start to soften and caramelize slightly in the butter.
Add the apple chunks and cook for about 5 minutes to bring the flavors together.
Pour the onion mixture into a bowl and set aside. Leave all the drippings in the pot and place on medium heat.
Sear the sausages on each side in the pot to give them some color and to lock in the juices. Remove the sausages from the pot and set aside.
Deglaze the pot by pouring in the beer and the apple cider while the pot is on medium-low heat. The liquid will bubble up nicely. Using a wooden spoon scrape up all the nice bits that are at the bottom of the pan from when you cooked the bacon and onions.
Add the onion and apple mixture back into the pot along with the sauerkraut and mustard, and stir until combined. Add about ½ teaspoon of salt and about ½ teaspoon of pepper to the pot.
Add the sausages back to the pot and cover the pot with a lid.
Place the pot in the oven and cook covered for about 45 minutes to 1 ½ hours or until the apples are soft and the sausages are cooked through. Then remove the lid and cook for another 10-20 minutes or until the liquid reduces and reaches your preferred consistency. I like for the liquid to reduce down a substantial amount so you are left with a less soupy consistency. Although the sausages are cooked after 20-30 minutes, when you allow them to cook in the juices in a covered pot for an hour- an hour and a half, they become tender, buttery and full of flavor!
Add more salt and pepper to taste and some extra finely chopped sage for color and flavor (optional).
Serve with mashed potatoes or my favorite, potato and cheese perogies.
