Beer sausage is a very quick main dish to prepare and simply delicious. I tried it a few days ago, and I must say that the result surprised me, especially because you’ll get a sauce perfect for bread dipping! To prepare this recipe, you will need a few ingredients, but make sure they are of excellent quality, then just a few steps and you can already serve it! Follow me to the stove, and I’ll show you how to prepare beer sausage!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 490.06 (Kcal)
- Carbohydrates 4.49 (g) of which sugars 1.46 (g)
- Proteins 19.75 (g)
- Fat 42.77 (g) of which saturated 1.35 (g)of which unsaturated 0.04 (g)
- Fibers 0.64 (g)
- Sodium 1,584.32 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 16 links sausage
- 4 tbsps extra virgin olive oil
- 1 onion
- 1 carrot
- 1 celery stalk
- 1/8 cup beer
- to taste pepper
- to taste salt
Tools
- 1 Skillet
- 1 Immersion Blender
Preparation of Beer Sausage
The first step is to prick the sausage with the prongs of a fork; this way, it will lose some of its fat during cooking.
In a large skillet, put the olive oil and the minced carrot, celery, and onion. As soon as it starts sizzling, add the sausage, cover, and let it cook on medium heat for about 5 minutes, turning occasionally.
As soon as the sausage is cooked (not entirely, it should just lose its pink part), add the bottle of beer, raise the heat, and continue cooking without the lid for about 10 minutes, enough time for the alcohol in the beer to evaporate.
Once the sauce has reduced, remove the sausage and set it aside. Use an immersion blender to blend the sauce, which will become much lighter and creamy.
Put the sausage back in the skillet with the cream, adjust the salt and pepper, and continue cooking for a couple of minutes, just enough time to let the sausage absorb the flavors.
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