Boulevard Beer Braised Sausages & Potatoes

Boulevard Beer Braised Sausages & Potatoes

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Course Main Course
Cuisine American
Servings 4


  • 2 Tbsp. canola oil
  • 1 ½ lbs. Pork or chicken sausage links
  • 1 medium onion thinly slices
  • 12 oz. Boulevard Beer your favorite will do fine
  • 1 ½ lbs. Baby potato medley red, yellow and purple
  • 2 c. chicken broth
  • Salt and pepper to taste
  • 1 tbsp. Apple cider vinegar
  • 1 tbsp. Whole grain mustard
  • 2 tbsp. Parsley freshly chopped


  • In a large dutch oven, heat 1 tbsp of oil over medium-high heat. Add sausages and cook until browned on all sides, about 4 minutes Add onion and cook until softened, about 7 minutes.
  • Add beer, potatoes and broth. Season with salt and pepper. Make sure potatoes are fully submerged. Bring to a boil; then cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
  • Transfer sausages to a platter and keep warm with tented foil. In a large bowl, bomcine remaining tbsp of oil, vinegar, mustard and parsley, whisk until fully emulsified. Use a slotted spoon to transfer the potatoes to the bowl with dressing, but reserve the cooking liquid, then toss the potatoes in the dressing until completely coated.
  • Return the pot to high heat and boil cooking liquid until reduced to 1 cup, about 10 minutes. Add potatoes to the serving platter with sausages and drizzle ½ the sauce over the top. Reserve remaining sauce to serve on the side.
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