Beer-Braised Sausages with Warm Potato Salad

I forgot to take pictures of this one, sorry. This was in my Everyday Food magazine and I thought it looked good. And it had a built in side-dish. That's something I neglect when I cook for myself; I don't usually make side-dishes and I miss them sometimes.

It turned out pretty well, tasty stuff. The potatoes were kind of tangy and the sauce was pretty good. It wasn't spectacular but it was easy!


Beer-Braised Sausages with Warm Potato Salad

2 tablespoons olive oil
1 1/2 lbs sweet Italian sausages
1 medium onion, halved and thinly sliced
12 ounces pale ale beer
1 1/2 lbs small red potatoes, halved
coarse salt and black pepper
1 tablespoon red-wine vinegar
2 tablespoons fresh parsley

1. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.

2. Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.

3. Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.