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
How to Make It
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.
Prick sausages all over with the tip of a sharp knife and arrange in a single layer on onion mixture.
Bake in a 375° regular or convection oven until sausages are heated through (cut to test), about 20 minutes. Sprinkle with parsley.
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