Sausage in beer

Ingredients

• 1 kgpork sausage in a coil
• about 800 mlblonde beer
• 1–2 clovesgarlic
• to tasteextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Shape the sausage

   Coil the sausage and secure it with wooden skewers.

2. 2

   Add the beer

   Place the sausage in a non-stick frying pan and pour over the blonde beer.

3. 3

   Cover the pan

   Put a lid on the pan and set it over the heat.

4. 4

   Cook gently

   Cook the sausage with the beer over a medium-low heat for about 30–35 minutes.

5. 5

   Turn and prick

   Halfway through cooking, turn the coil and prick the sausage with a skewer to let some of the fat escape.

6. 6

   Uncover the pan

   When the sausage is nearly cooked, remove the lid and turn up the heat.

7. 7

   Add garlic

   As soon as all the beer has evaporated, drizzle in a little olive oil and add 1–2 peeled garlic cloves.

8. 8

   Brown both sides

   Brown the beer-cooked sausage on both sides.

9. 9

   Remove skewers

   Transfer the sausage to a serving plate, then remove the wooden skewers.

10. 10

    Serve hot

    Serve the sausage in beer while it is hot.

What is sausage in beer?

Sausage cooked with beer is a simple Italian-style main course built around a coil of pork sausage. The beer steams and flavours the meat as it cooks, then evaporates before the sausage is browned.

This version keeps the ingredient list short and uses blonde beer for a rounded, malty aroma. Finishing with garlic and a little oil adds a fragrant browned surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 32g protein, 5g carbs, 69g fat.

Pork sausage supplies most of the protein and fat, while the beer contributes a small amount of carbohydrate; the oil adds further fat. Pair a portion with plenty of vegetables and a modest serving of potatoes or bread to round out the plate.

Choosing the sausage and beer

Sausage: A coiled pork sausage is easy to secure and turn as one piece. If yours is already divided into links, arrange them close together and turn them carefully.

Beer: Blonde beer gives the cooking liquid a relatively gentle flavour. The recipe relies on it reducing away, so avoid pouring in extra once the stated amount is in the pan.

Cook covered, then uncover

Covered cooking: Keep the heat at medium-low for the 30–35-minute cooking time so the sausage cooks while the beer simmers. A snug-fitting lid helps retain the steam.

Final browning: Uncover the pan when the sausage is nearly cooked and raise the heat only after that stage. Wait for the beer to evaporate before adding the oil and garlic.

Turning and checking doneness

Turning: At the halfway point, turn the coil so it cooks more evenly in the beer. Prick it with a skewer as directed to let some fat escape.

Doneness: The timings are a guide; the sausage should be cooked through before serving. If you have a food thermometer, check the centre rather than relying only on the browned exterior.

Getting a good finish

Garlic: Add the peeled cloves after the beer has evaporated, so they flavour the final browning rather than simmering throughout the cooking time. Watch them closely once the heat is raised.

Browning: Turn the sausage to colour both sides, then move it to a serving plate and remove the skewers. Handle the hot coil carefully, as it can loosen when the supports come out.

What to serve alongside

A simple salad or cooked green vegetables make a fresh counterpoint to the rich pork. Potatoes, bread or polenta can turn the sausage into a more substantial meal.

Serve it soon after browning, while the exterior is at its best. If there is any flavourful cooking liquid left in the pan, spoon a little over the sausage.

Recipe notes & tips

• Choose a frying pan large enough to hold the sausage coil without crowding it.
• Secure the coil firmly so it is easier to turn without breaking apart.
• Keep the heat medium-low during the covered simmer to prevent the beer reducing too quickly.
• Turn the sausage gently at the halfway point and prick it carefully with a skewer.
• Stay by the pan when the beer has evaporated, as the sausage and garlic can brown quickly.

Variations

• Use a darker beer: Choose a darker style for a deeper, more roasted flavour.
• Add rosemary: Put a sprig in the pan during the covered simmer for an herbal note.
• Add onion: Slice an onion and cook it in the pan during the final browning stage.
• Serve with polenta: Pair the sausage with soft polenta to make the meal more substantial.
• Use individual links: Cook separate links instead of a coil, turning them carefully as they brown.

Common mistakes to avoid

• Heat too high: The beer may evaporate before the sausage cooks; keep the covered pan at medium-low.
• Turning too roughly: The coil can split; support it with a wide spatula as you turn it.
• Adding oil too early: Wait until the beer has evaporated, as the recipe directs.
• Leaving garlic unattended: It can brown quickly after the heat is raised; watch it closely.
• Serving before checking: A browned exterior does not confirm the centre is cooked; check the thickest part.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a covered pan until piping hot throughout, adding a small splash of water if the sausage seems dry.

Frequently asked questions