Braised Sausage

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Preparation info

  • Difficulty

    Easy

  • Makes

    8

    Servings

Appears in

Mission Street Food

Mission Street Food

By Anthony Myint and Karen Leibowitz

Published 2011

  • About

Approximate Cost: $14

Braised sausage is a luxurious and uncomplicated dish, but surprisingly uncommon on the West Coast. You sacrifice the snap of a seared casing and the juiciness of simply grilled sausage—but hey, you don’t eat potato dauphinoise for the rustic roasted-potato experience. If you want to gussy this dish up a bit, braise or slow-cook sauerkraut in the same vessel. The sauerkraut will absorb fat and flavorful liquid, becoming very tasty, but will no longer be bright, crisp, and sour. This is also a nice time to break out the slow cooker, in which case you can let it go on low overnight.

Ingredients

You will Need

  • 8 uncooked sausages of any kind (I prefer a neutral variety, like bratwurst)
  • 3 onions, sliced thin
  • 1 cup stock, cider, or water
  • 1 bottle of beer
  • 2 cups sauerkraut, drained over a colander (optional)

Method

  1. Brown the sausages in a pan with some animal fat or oil.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Place the browned sausages in a deep ovenproof pan or in a slow-cooker pot.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. Brown the onions briefly, then add them to the pan with the browned sausages.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  4. Optional: heat sauerkraut in a pan, and add on top of the onions and sausages.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  5. Add a combination of stock/wine/cider/water/beer to just cover the contents.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  6. Cover with a layer of parchment and two layers of foil.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  7. Braise at 300°F for a few hours, until the sausage is extremely soft.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra