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Roasted Sausages with Beer-braised Onions

James Carrier

Makes 4 servings

Notes: Choose fully cooked sausages for this dish; we prefer pork such as smoked bratwurst, or mild poultry such as chicken-apple, but any flavor (or mixture) will work.


  • 3 onions (1 1/2 lb. total), peeled and slivered lengthwise
  • 1 tablespoon salad oil
  • 1 cup stout or dark beer (such as Guinness)
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper
  • 8 sausages (1 1/2 to 2 lb. total; see notes)
  • 2 tablespoons chopped parsley

Nutrition Information

  • calories 439
  • caloriesfromfat 62 %
  • protein 28 g
  • fat 30 g
  • satfat 8 g
  • carbohydrate 17 g
  • fiber 2.6 g
  • sodium 1200 mg
  • cholesterol 151 mg

How to Make It

  1. In a 10- to 12-inch ovenproof frying pan over high heat, frequently stir onions in oil until somewhat limp and beginning to brown, about 4 minutes. Stir in stout and thyme; cook until liquid is reduced by about half, 3 to 5 minutes. Stir in salt and pepper to taste.

  2. Prick sausages all over with the tip of a sharp knife and arrange in a single layer on onion mixture.

  3. Bake in a 375° regular or convection oven until sausages are heated through (cut to test), about 20 minutes. Sprinkle with parsley.