Meghan
Ale Braised Sausages and Peppers uses chicken sausages cooked with onions and peppers in an ale thyme sauce. Serve with pasta or potatoes.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
- 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
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.
Source: Adapted from Good Things Catered and Williams-Sonoma
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Keyword chicken sausage, main dish, Pasta