Martha Stewart Beer-Braised Sausages with Warm Potato Salad

Martha Stewart beer-braised sausages with warm potato salad are a hearty one-pot dinner with Italian sausage, red potatoes and pale ale that come together in 60 minutes. Try this easy sausage and potato dinner for a weeknight or Sunday supper, since it's a simple one-pot recipe with just one pot to wash.

Press the potatoes down so they stay under the cooking liquid, because that is how they soak up the beer and onion flavor. Leave them sticking out and they cook unevenly, so some turn mushy while others stay hard.

Martha sears the sausages first, then braises them with the potatoes, so the same pot builds the sauce. She tosses the cooked potatoes in olive oil, red-wine vinegar and parsley, then boils the braising liquid down to 1 cup for a savory sauce.

Martha Stewart Beer-Braised Sausages with Warm Potato Salad

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

650

kcal

Seared sausages and tender potatoes simmer together in beer and onions, then the potatoes get a tangy vinegar and parsley toss. A reduced braising sauce ties it all together, so every bite is juicy, savory and a little bright.

Ingredients

• 2 tablespoons extra-virgin olive oil
  

• 1 1/2 pounds sweet Italian pork sausages
  

• 1 medium yellow onion, halved and thinly sliced
  

• 12 ounces pale ale beer
  

• 1 1/2 pounds small red potatoes, halved
  

• Coarse salt and ground pepper
  

• 1 tablespoon red-wine vinegar
  

• 2 tablespoons chopped fresh parsley
  

Directions

• Brown the sausages: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat, then add the sausages. Cook them for about 8 minutes until brown on all sides.
• Cook the onion: Add the sliced yellow onion to the same pot with the sausages. Cook for about 7 minutes until the onion softens.
• Braise with beer: Pour in 12 ounces of pale ale, then add the halved red potatoes and 2 cups water. Season with salt and pepper and press the potatoes down so they sit under the liquid.
• Cook until tender: Bring the pot to a boil, then cover it and reduce the heat to medium. Cook for about 20 minutes, until the potatoes are tender.
• Make the dressing: Move the sausages to a serving platter and keep them warm. Stir 1 tablespoon olive oil, 1 tablespoon red-wine vinegar and the parsley together in a large bowl.
• Toss the potatoes: Lift the potatoes and onions out with a slotted spoon and drop them into the dressing. Keep the cooking liquid in the pot, then toss the potatoes until they are coated.
• Reduce the sauce: Return the pot to high heat and boil the cooking liquid for about 12 minutes until it reduces to 1 cup. Then add the sausages back and cook 2 minutes, just until they are heated through.
• Assemble and serve: Set the sausages and dressed potatoes on a platter and drizzle half the sauce over the top. Serve the rest of the sauce on the side.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, OXO stainless slotted spoon, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different kind of sausage?

Yes, bratwurst works well, and so do turkey or chicken sausages. Just keep them raw rather than pre-cooked, because raw sausages stay juicier through the braise.

What kind of beer works best here?

A pale ale or lager is the best choice, since it adds flavor without taking over the dish. A very hoppy IPA or a rich stout would be too bitter or heavy.

How do I store and reheat the leftovers?

Keep the sausages and potatoes in an airtight container in the fridge for up to 3 days. Eat the potato salad cold or at room temperature, and reheat the sausages in a covered skillet with a splash of sauce or water.

Can I use a different potato?

Small yellow potatoes are a good swap because they hold their shape just like red ones. Skip starchy russets, since they break apart in the braising liquid.

What can I swap for the red-wine vinegar?

Apple cider vinegar or white-wine vinegar both work in the same amount. The tablespoon of vinegar gives the warm potatoes their tangy lift.