Sausages with Beer-Braised Onions and Peppers

A dark beer gives this dish a more pronounced flavor, but it works with any type of beer. For a sandwich variation, serve the sausage and vegetables on whole wheat hot dog buns.

Yield: 4 servings (serving size: 1 sausage piece and 2/3 cup vegetable mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 161
  • Fat: 7.9g
  • Saturated fat: 3g
  • Protein: 15.3g
  • Carbohydrate: 10.7g
  • Cholesterol: 25mg
  • Iron: 1.4mg
  • Sodium: 501mg
  • Calories from fat: 44%
  • Fiber: 1.7g
  • Calcium: 158mg


  • 1 (14-ounce) package turkey kielbasa, cut into 4 pieces
  • 2 teaspoons olive oil
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 2 garlic cloves, minced
  • 1 large onion, vertically sliced
  • 1/2 cup dark beer (such as Guinness)


  1. Heat a large nonstick skillet over medium-high heat. Add kielbasa, and cook 2 minutes on each side or until browned. Remove from pan, and keep warm.
  2. . Add oil to pan. Add bell peppers, garlic, and onion; sauté 7 minutes or until lightly browned. Place sausage on top of vegetable mixture, and add beer. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Increase heat to medium-high, and cook, uncovered, 3 minutes or until liquid evaporates.
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