Stout Braised Polish Sausage with Carrots and Onions

Polish sausage is normally incredibly boring, right? Torn out of the package, sliced, fried, and stabbed with a toothpick. How many mundane and, frankly, awful Polish sausages have we endured? It’s time to cook a soft and delicious sausage that slices easily and is packed with flavor. This recipe is basically a slow braising of Redneck Polish sausage in Guinness Stout and onions in a Dutch oven, removing the sausage and adding the Farmer’s Market purple carrots, and grilling the polish for a crispy skin. The dish was paired with a Polish lager, Okocim. Twoje zdrowie!

Full recipe with images at http://ift.tt/2bR6EbA

Ingredients

• 5 Polish sausage link (Ours came from Redneck Sausage Company)
• 16 oz. Guinness Stout
• 1/2 cup sweet onion, sliced
• 3 garlic cloves, crushed
• 2 TBSP hot sauce
• 2 TBSP garlic powder
• 1 TBSP Italian seasoning blend
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 TBSP butter
• 16 oz. water

Instructions

1. Start by combining the Guiness Stout, onions, garlic, garlic powder, hot sauce, butter, spices, and water in a pot
2. Add the polish sausage,
3. Place into 400ºF Big Green Egg or other grill
4. Braise the sausage for 30 minutes
5. Remove the sausage and add carrots to the braise
6. Braise the carrots for 30 minutes
7. Grill the sausage on all sides to develop a medium char
8. Serve platter style with your favorite mustard

bon appetit