Beer-poached Grilled Sausages

Aletha




Serve with potato salad, coleslaw or a green salad and plenty of spicy brown mustard.


Serves 6
3 pounds chicken sausages, such as Italian or Cilantro
3 cups beer, as needed : Note Use a dark Beer
6 garlic cloves, finely minced
1 onion, thinly sliced
1 tablespoon vegetable oil
Prick each sausage a half-dozen times with a fork or thin kabob skewer. Marinate the sausages in beer and garlic for about an hour in the refrigerator.
Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add leftover marinade to cover. Place the pan over medium heat and gradually bring the liquid to a simmer. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander.
Meanwhile, set up the grill for direct grilling and preheat to medium-high. Oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. Insert a thin metal skewer into the center of one of the sausages to check for doneness: It should come out hot to the touch.
Transfer the sausages to a platter and let rest for 3 minutes. Serve on toasted buns with the condiments of your choice.
Nutrition Info
Per serving (1 each/304g-wt.): 550 calories (260 from fat), 28g total fat, 15g saturated fat, 49g protein, 23g total carbohydrate (2g dietary fiber, 4g sugar), 160mg cholesterol, 360mg sodium