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James Carrier Photo by: James Carrier

Roasted Sausages with Beer-braised Onions

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.

Sunset OCTOBER 2002

  • Yield: Makes 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 439
  • Calories from fat: 62%
  • Protein: 28g
  • Fat: 30g
  • Saturated fat: 8g
  • Carbohydrate: 17g
  • Fiber: 2.6g
  • Sodium: 1200mg
  • Cholesterol: 151mg

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Roasted Sausages with Beer-braised Onions recipe