Ale Braised Sausages and Peppers

Ale Braised Sausages and Peppers uses chicken sausages cooked with onions and peppers in an ale thyme sauce. Serve with pasta or potatoes.

Another orzo recipe?!? Yep, but you can use any pasta shape you want, or omit the pasta and serve alongside mashed potatoes, as the original recipe suggests.  The first time I made this Williams-Sonoma recipe, I served it with sliced new potatoes sauteed with onion. More recently, I tossed in some orzo, which was really delicious. If you prefer to serve with potatoes, just omit the pasta from the recipe below.

I adapted the recipe for 3-4 servings and used Trader Joe’s chicken sausage. I only buy chicken sausage that is ‘skinless’ (i.e. no casing), so I’m a bit limited on flavors. The jalapeno chicken sausages I used have a strong flavor, but we liked it. 

Gluten Free Sausages and Peppers

Use a good quality gluten free beer in place of the ale. For the all purpose flour, use a measure for measure gluten free flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.

Looking for More Bell Pepper Recipes?

Check out these other recipes:
Turkey Sausage and Peppers Rigatoni
Grilled Chicken Fajitas
Skillet Chicken Fajitas
Lemon Orzo Salad
Orzo Stuffed Peppers
Stuffed Green Peppers
Turkey Chili
Turkey Pumpkin Chili
Honey Chicken Kabobs

Ale Braised Sausages and Peppers

Meghan

Ale Braised Sausages and Peppers uses chicken sausages cooked with onions and peppers in an ale thyme sauce. Serve with pasta or potatoes.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 2 or more

Ingredients

  

• 3 skinless chicken sausage links (sliced)
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion (sliced)
• 1 red bell pepper (sliced)
• 1 1/2 tablespoons flour (divided)
• 3/4 cup ale
• 3/4 cup chicken broth
• 1 1/2 tablespoons dried chopped thyme
• 1 cup uncooked orzo pasta

Instructions

 

• Heat a pot of water to boiling for the pasta.
• Heat sausage slices in a pan over medium-high heat for a few minutes until lightly browned. Transfer to a plate, set aside and keep warm.
• Heat the olive oil in the same pan and add the onion and pepper. Cook until golden, around 5 minutes. Meanwhile, cook the orzo.
• Stir in 1 tablespoon flour and cook 1-2 minutes. Whisk in ale until mixture is smooth and bubbly. Add the thyme and broth, whisking to blend and bring to a simmer. Reduce heat to medium-low and cover for 15 minutes, stirring occasionally.
• Return the sausage to the pot. Add orzo, and season with salt and pepper.

Notes

Source: Adapted from Good Things Catered and Williams-Sonoma

You’re Gonna Bake It After All

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Keyword chicken sausage, main dish, Pasta