This Beer-Braised Kielbasa with Peppers recipe is so heartwarming and just incredibly delicious!
The sausage, onion and peppers are so flavorful. But the sauce.
Oh, that sauce.
The ingredients are straightforward and bold. You can try two different kinds of kielbasa. We love a combination of pork and beef.
Find a nice ale at your local liquor store.
And be sure to get fresh thyme…it really boosts the flavor of this incredible dish.
Slice the sausage on a diagonal for nice-sized bites. Then cook in a large sturdy pot..a Dutch oven works wonderfully.
Cook until nicely browned and crisp.
Oh, so good.
There is just something so fantastic about braising this sausage with the onion and red bell pepper with good ale. It’s nutty in flavor and imparts an incredible taste.
And you won’t believe the smell as it simmers in your kitchen.
It’s surprising how quickly this dish comes together. It literally tastes like it has been slow simmering for hours.
We don’t have many dishes that get made repeatedly in our house, mainly because I’m constantly coming up with new dishes to try. But this is one of the few that stays in rotation for weeknight (or weekend) meals. It’s just really that good.
This is one of the most comforting and delicious dishes you’ll find. And it all comes together 30 to 40 minutes.
The perfect accompaniment to this Beer-Braised Kielbasa with Peppers is creamy mashed potatoes. The sauce and mashed potatoes are made for each other.
It’s even better the next day. We can’t rave enough about this dish!
Now, go and make this incredible Beer-Braised Kielbasa with Peppers!
You will not be disappointed!
- 2 tablespoons olive oil
- 2 lbs kielbasa, cut into slices on a diagonal
- 1 large yellow onion, thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup ale
- ½ cup apple cider
- 3 tablespoons fresh thyme, chopped
- 1½ cup chicken stock
- Kosher salt and freshly ground black pepper
- Mashed potatoes, for on the side
- In a large sturdy pot, preferably a Dutch oven, warm the olive oil over medium-high heat.
- Add the sausages and cook until browned, about 8 to 10 minutes, stirring frequently.
- Transfer to a plate and set aside.
- Add the onion and bell pepper to the pot and reduce the heat to medium. Cook until tender, about 5 minutes.
- Add the flour and cook, while stirring, until golden, about 3 minutes.
- Whisk in the ale and cider and then add the thyme and stock, continuing to whisk until blended.
- Bring the mixture to a simmer.
- Return the sausages to the pot and cover, while reducing the heat to medium-low.
- Cook for 15 minutes.
- Uncover and continue cooking for another 5 minutes, allowing the sauce to slightly thicken.
- Season with salt and pepper, to taste.
- Serve at once with mashed potatoes on the side.