Beer-Braised Kielbasa with Peppers

This dish is the definition of comfort food, especially when the temperatures start to drop outside.

If you like sausage, you are going to absolutely love this dish. Finding top-notch kielbasa from your local butcher is great, but, this dish is so good that store-bought kielbasa (or any fully-cooked sausage) works great. The sauce over best mashed potatoes will probably change your life.

How To Make Beer-Braised Kielbasa With Peppers

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The Ingredients You Will Need

Oil – Olive oil or vegetable oil are both excellent choices.
Kielbasa – Check with your local butcher. Make sure the sausage has been smoked and is fully cooked. If not, you’ll need to fully cook the sausage first. Store-bought kielbasa is great, too. Any type of smoked sausage will work.
Onion – Yellow or white, cut into thin slices. It will cook down as it is being sautéed.
Bell pepper – Red is our favorite, but you could go with green or yellow, or a combination of them.
Flour – All-purpose, this helps thicken the sauce a bit.
Beer – Pick your favorite ale or lager. We don’t recommend stout beer, or flavored beer (lemon infused).
Thyme – Fresh is best, if using dried, cut the quantity in half.
Stock – Chicken, broth or stock. Beef broth can be substituted, too.
Seasonings – Salt and pepper is all that’s needed.
Mashed potatoes – For serving. Don’t skip this! The sauce was made for it!

EXPERT TIP: Slice the kielbasa at an angle. This gives a little more surface area for each medallion and it looks really nice, too! Be sure to sauté them until nicely browned in spots. They don’t all have to be 100% browned or charred.

Tips for Perfect Beer-Braised Kielbasa with Peppers

Use a Good-Quality Kielbasa – Using a high-quality kielbasa will give your dish a better flavor and texture.

Brown the Kielbasa First – Browning the kielbasa in a skillet before braising it will give it a nice crispy texture and added flavor.

Use a Flavorful Beer – Choose a beer with a rich, full flavor to add depth and complexity to the dish.

How To Serve

This dish comes together fairly quickly, however, it can be made up to a couple days in advance, and then reheated on the stove until bubbly.

We love to serve this right out of the pot.

Homemade mashed potatoes are an absolute must. Easy homemade cloverleaf rolls are always a nice touch. Anything that can be use to mop up that amazing sauce is a big bonus.

EXPERT TIP: After you’ve sautéed the kielbasa medallions, you’ll need to remove them from the pot. Place them on a large platter and then transfer them to the sauce and simmer for just another 15 to 20 minutes!

Other Heart-Warming Sausage Recipes to Try

We love cooking with sausage. It’s versatile and adds such a depth of heartiness to any meal. Here some of our favorites that we are certain you and your family will love, too

Black Bean with Sausage Soup
Grilled Bratwurst Sliders with Beer Cheese Sauce
Sausage and Peppers Hero
Braised Bratwurst with Sauerkraut
Authentic German Currywurst
Fettuccini with Creamy Sausage Sauce
Jambalaya with Sausage, Shrimp, and Chicken
Instant Pot Smoked Sausage Stew

But in the meantime, let’s get back to this amazing Beer-Braise Kielbasa with Peppers!

There is just something so fantastic about braising this sausage with the onion and red bell pepper with a good ale. The beer and apple cider impart an amazing flavor and makes the best gravy.

And you won’t believe the smell as it simmers in your kitchen.

It is perfect for entertaining and is always a huge hit. The recipe can easily be doubled and is perfect for game-day gatherings, tailgating, or just a fun Sunday at home.

Ready to make the most amazing pot of comfort food on the block? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Beer-Braised Kielbasa with Peppers

This Beer-Braised Kielbasa with Peppers recipe is so comforting and packed with bold flavor. Be sure to get a nice good ale, quality apple cider, and your favorite sausages...and you'll be very happy. And remember, this dish is perfect with homemade mashed potatoes!

4.67 from 3 votes

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Course: Entree

Cuisine: American / German

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 people

Calories: 613kcal

Author: Kris Longwell

Video

Equipment

• ▢
  Dutch oven or sturdy large pot with lid

Ingredients

• ▢ 2 tablespoon 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 tablespoon all-purpose flour
• ▢ 1 cup ale
• ▢ ½ cup apple cider
• ▢ 2 tablespoon thyme thyme, chopped
• ▢ 1½ cups chicken stock
• ▢ 1 teaspoon Kosher salt
• ▢ ½ teaspoon black pepper
• ▢ Mashed potatoes for on the side

Instructions

• In a large sturdy pot, preferably a Dutch oven, warm the olive oil over medium-high heat.
  2 tablespoon olive oil
• Add the sausages and cook until browned, about 12 to 15 minutes, stirring frequently.
  2 lbs kielbasa
• Transfer kielbasa 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.
  1 large yellow onion, 1 large red bell pepper
• Add the flour and cook, stirring, for 2 to 3 minutes.
  2 tablespoon all-purpose flour
• Whisk in the ale and cider and then add the thyme, stock, salt, and pepper, continuing to whisk until blended.
  1 cup ale, ½ cup apple cider, 2 tablespoon thyme, 1½ cups chicken stock, 1 teaspoon Kosher salt, ½ teaspoon black pepper
• Bring the mixture to a boil.
• 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.
• Serve at once with mashed potatoes on the side.
  Mashed potatoes

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 

If you don't want to cook with beer, then increase the broth/stock by 1 cup.  The flavor won't be quite the same, but it will still be delicious. 

The dish can be made up to several days before serving. Reheat on the stove until bubbly and heated through.  It can also be frozen for several months. Completely thaw before reheating. 

Leftovers will keep in the fridge for 5 to 6 days. 

Nutrition

Calories: 613kcal | Carbohydrates: 15g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 1415mg | Potassium: 567mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1022IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 3mg

Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in February 2018 but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October 2023!