Beer Braised Sausages & Potatoes


Beer Braised Sausages & Potatoes

This dish puts the Fest in Oktoberfest!
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Course Main Course
Servings 4 people


  • 2 Tbsp. canola oil
  • 1 ½ lbs. sausages pork, turkey or chicken
  • 1 medium onion thinly sliced (I prefer a sweet onion)
  • 12 oz. Boulevard Oktoberfest beer
  • 1 ½ lbs. small potatoes halved
  • 2 c. chicken broth
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. whole grain mustard
  • 2 Tbsp. chopped fresh parsley


  • In a large Dutch oven, heat 1 Tbsp of the oil over medium-high. Add the sausages and cook until browned on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes.
  • Add beer, potatoes, and broth. Season with salt and pepper, taste broth, adjust seasoning as needed. Make sure potatoes are fully submerged. Bring to a boil; then cover, reduce heat to medium, and cook until the potatoes are fork tender (like, literally pierce them with a fork), about 20 minutes.
  • Transfer sausages to a serving platter and cover with foil to keep warm. In a large bowl, whisk together the remaining Tbsp of oil, vinegar, mustard and parsley. Use a slotted spoon to transfer the potatoes to the bowl with the dressing, RESERVE the cooking liquid and return it to the Dutch oven. Toss the warm potatoes with the dressing to completely coat them.
  • Return the Dutch oven and cooking liquid back to high heat and bring to a boil; reduce to 1 cup, about 12 minutes. Add the potatoes to the serving platter with the sausages and spoon half of the sauce over top. Reserve the other half of the sauce to serve on the side.
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