2 bottles (12 ounces each) beer or nonalcoholic beer
2 tablespoons prepared mustard
1 tablespoon ketchup
8 fresh Italian sausage, bratwurst or Polish sausage links
1 large onion, thinly sliced
1 tablespoon olive oil
1 medium sweet red pepper, coarsely chopped
1 medium green pepper, coarsely chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
8 hot dog buns, split
Spicy brown mustard
1. In a 6-qt. stockpot, combine beer, prepared mustard and ketchup. Add sausages, sliced onion and, if necessary, water to cover. Bring to a simmer and cook, uncovered, until a thermometer inserted in sausage reads 160°, 10 to 12 minutes.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add peppers and chopped onion; cook and stir until tender, 6 to 8 minutes. Stir in garlic and seasonings; cook 30 seconds longer. Remove from heat.
3. Remove sausages from beer mixture. Grill sausages, covered, over medium heat or broil 4 in. from heat until lightly browned, 1 to 2 minutes on each side. Cut each sausage lengthwise in half. Serve in buns with pepper mixture and brown mustard.
Prize Winning Recipe
TOTAL TIME: Prep: 30 min. Grill: 5 min.
YIELD: 8 servings.
Pick a dark, malty lager for simmering the sausages. Grill ’em, split ’em and load ’em on toasted buns with garlicky peppers and onions.
1 sandwich with 1/4 cup pepper mixture: 442 calories, 26g fat (10g saturated fat), 60mg cholesterol, 1137mg sodium, 31g carbohydrate (9g sugars, 2g fiber), 20g protein.