I decided that we all slack off a little too much. Want dinner? Sure. What do you want? Oh, I don’t know, I was thinking about throwing these sausages on the grill. Bullshit! You got an onion? You got some beer? Of course you fucking do. So why not do a whole hell of a lot more with it!
These Brown Butter and White Rajah Sausage and Onions are INCREDIBLE. The onions are caramelized in brown butter before adding the sausages and cooking everything off in a hoppy, delicious IPA that adds tons of depth to the dish.
(In case you were wondering, Brew Kettle makes White Rajah, it’s this great Ohio brewery–represent!–and the beer has a 99/99 on Rate Beer. Get your hands on some!)
Serve it up on its own or on a hoagie roll with some mustard. Have a few beers while you’re at it.
Editor’s Note: Below is the recipe as it appeared on DrinkingCraft.com.
Brown Butter & White Rajah Sausage and Onions
½ cup butter
1 large onions, sliced thinly
1 lb chicken sausages in natural casing
12 oz White Rajah IPA
salt and pepper
In a large iron skillet, melt butter over medium heat. Continue to cook until the butter starts to brown and develops a nutty fragrance, 5-7 minutes. (Make sure not to burn.)
Add in onion slices and lightly salt and pepper. When the onions start to brown, move them to one side. Add in sausages and position onions around them. Cook for 3-4 minutes to get a nice brown on one side of the sausage and then flip them. Pour IPA over the sausages and onions and reduce heat to medium-low. Cook until the liquid has reduced to a thick glaze over the sausages and onions, around 20 minutes.
You can serve as is or place on hoagie rolls with a nice whole grain mustard.
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