This is the perfect use for that flat bottle of beer lurking at the back of the fridge. Or, if you prefer, use non-alcoholic beer.
500 g sausages, (any kind)
1/2 cup beer, (leftover flat or freshly opened)
1/4 cup chili sauce, salsa or (if all else fails) ketchup
2 tbsp brown sugar
1 tbsp mustard, (whatever kind you have)
With a fork, pierce each of the sausages a few times to allow some of the fat to drain out. Place them in a medium skillet, with no additional oil, and cook over medium heat, turning them until nicely browned on all sides. Drain off the fat, if any.
To the pan, add the beer, chili sauce (or whatever you’re using), brown sugar and mustard. Lower the heat, cover the pan with a lid, and cook for 8 to 10 minutes, until the sausages are cooked through. Serve with something potatoey to soak up the sauce, or stuffed into a bun with the sauce drizzled over.
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