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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My son needed to make us a German dinner for his Deutsch class so this was the recipe he chose. We used fresh beer bratwurst and browned them before putting in oven with onions. We served it with mash potatoes. It was quick, easy and delicious! Perfect for a weeknight supper.
This is a real favorite for my husband and me. I change up the sausage selection, but usually use a spicier one for my husband's tastes. I like it with the chicken-apple type. Sometimes I use a few of each. I quick fix it by using Ore-Ida frozen Steam n Mash potatoes
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