Rating: 3 stars
3 Ratings
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James Bullard simmers his sausages in beer first, which makes for quick grilling and helps feed guests fast. We love these smeared with coarse-grain mustard on crusty rolls. The onions take on a lot of the ale's flavor, including its slight bitterness. Leave them off your sausage if you're sensitive to bitter flavors.

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Thayer Allyson Gowdy

Recipe Summary

40 mins
Makes 12 servings


Ingredient Checklist


Instructions Checklist
  • Bring beer to a boil in a large, wide pot. Add sausages and onions and simmer 15 minutes. Cover, remove from heat, and let sit until ready to grill.

  • Heat a gas or charcoal grill to medium (you can hold your hand 1 to 2 in. above the cooking grate only 4 to 5 seconds). Using tongs or a slotted spoon, transfer sausages to the grill. Cook sausages, turning once, until browned on both sides, about 8 minutes. Meanwhile, drain onions and set aside. Serve sausages hot or warm, with onions if you like.

  • Note: Nutritional analysis is per serving.

Chef's Notes

You can add up to 8 more sausages without increasing the amount of beer or onion.

Nutrition Facts

350 calories; calories from fat 75%; protein 16g; fat 29g; saturated fat 11g; carbohydrates 4.3g; fiber 0.3g; sodium 633mg; cholesterol 68mg.