Drunk Sausages
Elevate your weeknight dinner game with this crowd-pleasing recipe for Drunk Sausages! Juicy sausage links are seared to perfection and simmered in a flavorful bath of beer, caramelized onions, garlic, and a touch of brown sugar, creating a rich and savory glaze with a hint of sweetness. Dijon mustard adds a tangy depth, while the dish is finished with optional parsley for a fresh pop of color. Perfectly versatile, these mouthwatering sausages pair beautifully with crusty bread, creamy mashed potatoes, or fluffy rice. Ready in just 45 minutes, this easy yet indulgent one-pan classic is sure to become a fast favorite for family dinners or casual get-togethers.
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Recipe Information
Ingredients
- 6 links sausages
- 355 ml beer
- 1 large yellow onion
- 2 cloves garlic cloves
- 30 g butter
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tbsp Dijon mustard
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp parsley (optional, for garnish)
Instructions
Peel and thinly slice the yellow onion. Mince the garlic cloves and set aside.
In a large skillet or pan, heat the olive oil and butter over medium heat until the butter has melted.
Add the sliced onion and cook for 5–7 minutes, stirring occasionally, until the onion starts to soften and become translucent.
Sprinkle the brown sugar over the onions and continue cooking for another 5 minutes, until the onions begin to caramelize.
Add the minced garlic to the pan and cook for 1 more minute until fragrant.
Move the onions and garlic to the side of the pan, then add the sausages. Sear the sausages for 2–3 minutes per side until browned.
Pour the beer over the sausages and onions, making sure the sausages are about halfway submerged. Stir in the Dijon mustard, salt, and pepper until well combined.
Bring the mixture to a simmer, then reduce the heat to low and cover the pan with a lid. Let the sausages cook for 20 minutes, flipping them halfway through.
Remove the lid and increase the heat to medium-high. Allow the sauce to reduce and thicken for about 5–7 minutes, occasionally stirring to coat the sausages.
Remove the pan from heat and let it rest for 2 minutes. If desired, garnish with freshly chopped parsley before serving.
Serve the drunk sausages hot with crusty bread, mashed potatoes, or over rice.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 370 mg | 124% | |
| Sodium | 6026 mg | 262% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 18.6 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1366 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
