Sausages in Beer


  • Makes3 to 3 servings

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.

This article was originally published on Jun 01, 2000

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