Beer-Poached Grilled Sausages

Serves 6

Secret Ingredient: Market-Made Chicken Sausage

Serve with potato salad, coleslaw or a green salad and plenty of spicy brown mustard. To learn how to make this recipe, watch the Secret Ingredient cooking show.

  • 3 pounds chicken sausages, such as Italian or Cilantro
  • 3 cups beer, as needed
  • 6 cloves garlic, finely minced
  • 1 onion, thinly sliced
  • 1 tablespoon vegetable oil
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Prick each sausage a half-dozen times with a fork or thin kabob skewer. Marinate sausages in beer and garlic for about an hour in the refrigerator.
Arrange onion slices on the bottom of a sauté pan just large enough to hold all sausages. Place sausages on top and add leftover marinade to cover. Place the pan over medium heat and gradually bring liquid to a simmer. Poach sausages until half-cooked, 4 to 5 minutes. Transfer sausages to a rack on a baking sheet to drain or drain in a colander.

Meanwhile, set up the grill for direct grilling and preheat to medium-high. Oil the grill grate. Lightly brush sausages on all sides with oil and place on the hot grate. Grill until casings are crisp and nicely browned and sausages are cooked through, 4 to 6 minutes per side. Insert a thin metal skewer into the center of a sausage to check for doneness: It should come out hot to the touch.

Transfer sausages to a platter and let rest for 3 minutes. Serve on toasted buns with condiments of your choice.

Nutritional Info: 
Per Serving:Serving size: 1 each, 550 calories (260 from fat), 28g total fat, 15g saturated fat, 160mg cholesterol, 360mg sodium, 23g carbohydrate (2g dietary fiber, 4g sugar), 49g 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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