Name: One-pot beer-braised sausages with warm potato salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup olive oil; 2 onions, sliced; 1 tablespoon sugar; 1 tablespoon red wine vinegar; 6 good-quality Italian pork sausages, blanched (see recipe tip); 4 spring onions, white part halved lengthways, tops sliced, reserved; 4 garlic cloves, crushed; 500 gram small new potatoes, halved lengthways; 1 tablespoon mustard seeds; 1 cup pale ale; 200 gram green beans, trimmed; 1/4 cup thickened cream; 1/2 cup flat-leaf parsley, finely chopped

One-pot beer-braised sausages with warm potato salad

Make a delicious family meal without all the mess with this recipe. Beer-braised sausages and warm, mustardy potato salad are created in one pot for a hearty, fuss-free dinner

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Serves 4

Prep

10M

Cook

40M

Total

50M

This recipe first appeared in Woman’s Day.

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Ingredients

1/4 cup olive oil

2 onions, sliced

1 tablespoon sugar

1 tablespoon red wine vinegar

6 good-quality Italian pork sausages, blanched (see recipe tip)

4 spring onions, white part halved lengthways, tops sliced, reserved

4 garlic cloves, crushed

500 gram small new potatoes, halved lengthways

1 tablespoon mustard seeds

1 cup pale ale

200 gram green beans, trimmed

1/4 cup thickened cream

1/2 cup flat-leaf parsley, finely chopped

Method

1.In a large, deep frying pan, heat 1 tablespoon oil. Cook onions for 8-10 minutes, stirring occasionally, until beginning to caramelise. Increase heat, then add sugar and vinegar, cooking for 5 minutes. Remove from pan.

2.In the same pan, heat remaining oil. Halve the sausages, then sauté with spring onion and garlic for 4-5 minutes until golden.

3.Increase heat, then add potatoes and mustard seeds. Sauté for 4-5 minutes until caramelised. Add ale to pan to deglaze. Return sausages to pan with beans. Reduce heat to low and simmer, covered, for 10-12 minutes until potatoes are tender.

4.Stir cream through and cook for a further 1 minute. Toss onions and parsley through. Season, then serve scattered with reserved spring onion.