Beer-Poached Grilled Sausages

Beer-Poached Grilled Sausages

Serves 6
Poaching sausages in beer before they hit the grill ensures they'll cook beautifully. Serve with potato salad, coleslaw and plenty of spicy brown mustard.
  • 6 large chicken sausages
  • 3 cups beer
  • 6 cloves garlic, finely chopped
  • 1 large yellow onion, thinly sliced
  • 1 tablespoon canola oil
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Prick each sausage a half-dozen times with a fork. Arrange sausages in a baking dish and cover with beer and garlic. Cover and refrigerate; marinate for about 1 hour.

Arrange onion slices in a skillet just large enough to hold all sausages. Place sausages on top and add leftover marinade to cover. Place the skillet over medium heat and gradually bring liquid to a simmer. Poach sausages until partially-cooked, about 4 to 5 minutes. Transfer sausages to a plate and pat dry if needed. Discard the onions.

Meanwhile, prepare a grill for medium-high heat cooking. Lightly brush sausages on all sides with oil and arrange on the grill. Grill until crisp and nicely browned and sausages are cooked through, about 4 to 6 minutes. Transfer sausages to a platter and let rest for 3 minutes. Serve as is or on toasted buns with condiments of your choice.
Nutritional Info: 
Per Serving: Serving size: 1 each, 200 calories (120 from fat), 13g total fat, 4g saturated fat, 160mg cholesterol, 95mg sodium, 7g carbohydrates, (2 g dietary fiber, 3g sugar), 13g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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