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

By Jennene Plummer
  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 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


  • 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.


  • To blanch sausages, place in a deep frying pan and pour over enough cold water to cover. Bring to a gentle simmer for 3 minutes, then drain.