Recipe: Beer Soaked Chicken Sausage and Vegetables

I made this dish really fancy by using duck fat as my fat but you can easily use oil or butter instead. I was cooking for company and I served this over spatzel but you could easily serve it over rice, pasta, couscous, or even on top of some mashed potatoes.

Beer Soaked Chicken and Vegetables
Serves 4
  1. 4 chicken sausages, cut in to 1" slices
  2. 1 onion, diced
  3. 1 1/2 cups larger beer
  4. 1 cup chicken stock
  5. 1/2 cup green peas
  6. 3 carrots, diced
  7. 1 red pepper, diced
  8. 1 zucchini, cut in to matchsticks
  9. 1 tablespoon oil, butter, or other fat (I used duck fat)
  10. salt and pepper, to taste
  1. Heat your fat in the bottom of a heavy skillet or dutch oven, brown the meat, then set aside.
  2. In the pan add your onions and cook until caramelized, about 10 minutes.
  3. Add the sausage back in to the pan along with the beer and stock and then bring to a boil for about 15-20 minutes until liquid reduces in half.
  4. Add in the vegetables and cook until soft about 6-8 minutes.
Adapted from Chef de Home
Adapted from Chef de Home
Mab Made Food

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