Ale Braised Sausage with Bell Peppers

Ale Braised Sausage with Bell Peppers

Prep Time


Cook Time



Ale Braised Sausage with Bell Peppers

You can vary this recipe depending on the type of sausage and ale you choose. Kielbasa is a garlicky, fully-cooked Polish sausage that is available made with pork or beef, but a combination of the two is the tastiest. Mashed potatoes are the perfect side.

Recipe courtesy of


  • 2 tablespoons olive oil
  • 2 pounds cooked sausages, such as kielbasa, sliced
  • 1 large yellow onion, thinly sliced
  • 1 large red bell pepper, seeded and sliced
  • 2 tablespoons all-purpose flour
  • 1 cup ale
  • 1/2 cup apple cider
  • 3 tablespoons chopped fresh thyme
  • 1 1/2 cups chicken broth
  • Salt and freshly ground pepper, to taste
  • FOR MASHED POTATOES: 5 pounds russet potatoes, peeled and cut into 2-inch pieces
  • 2 teaspoons salt, plus more, to taste
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces
  • 1 1/4 cups half-and-half, heated
  • Freshly ground white pepper, to taste


  • 1 In a Dutch oven over medium-high heat, warm the olive oil. Add the sausages and cook, stirring and turning often, until browned, 4 to 5 minutes. Transfer to a plate.
  • 2 Add the onion and bell pepper to the pot, reduce the heat to medium, and sauté until tender and golden, about 5 minutes.
  • 3 Add the flour and cook, stirring, until golden, 1 to 2 minutes. Whisk in the ale and cider until the mixture is smooth and bubbly. Add the thyme and broth, whisking to blend, and bring to a simmer.
  • 4 Return the sausages to the pot. Cover, reduce the heat to medium-low and cook until the flavors are blended, about 15 minutes.
  • 5 Uncover and simmer until the sauce is slightly reduced, about 5 minutes. Season with salt and pepper.
  • 6 Divide the sausages and sauce among warmed plates and serve immediately with mashed potatoes alongside.
  • 7 CLASSIC MASHED POTATOES:Put the potatoes and the 2 teaspoons salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat.
  • 8 Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.
  • 9 Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher.
  • 10 Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy.
  • 11 Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately.


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