Beer-Braised Sausages
- Lactose Free
- Energy Kcal 708
- Carbohydrates g 48
- of which sugars g 12.8
- Protein g 25
- Fats g 43.2
- of which saturated fat g 13.3
- Fiber g 4.3
- Cholesterol mg 78
- Sodium mg 2382
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 1 h 30 min
- Serving: 4
- Cost: Average
PRESENTATION
When it comes to sausages with beer, I gotta say, the Lombardy-style verzini really takes those classic beer brats to a whole new level. Over in this northern Italian region, folks love using these small pork sausages, simmering them in red beer. Really good stuff. It gives the dish a sweet and slightly bitter twist—makes it way way better than your usual beer sausage recipe.
The beer seeps right into the sausages, making each bite juicy and packed with flavor. Pretty simple, right? But with the red beer slowly caramelizing around, you end up with something rich and a bit earthy. And here's the thing—you won’t just find any bratwurst with beer here. It is all about that verzini and the regional twist Lombardy brings.
Traditionally, this beer bratwurst gets paired up with roasted potatoes and Jerusalem artichokes, or topinambur. These give a mild artichoke taste and a tender bite. The combo of roasted veggies and the beer brats is a real depth charge of flavor. You get the crispy potatoes' exterior and soft, buttery artichokes blending with the bold sausages. And look, Lombardy loves mixing local flavors with outside influences, adding layers to the meal.
The beer sausage recipe benefits from the beer caramelizing and sticking to the sausages—leaving a moist, shiny finish that's just a bit sweet and slightly tangy. If you're a fan of beer poached sausage or beer marinated sausage, you'll really appreciate this dish. It's full of that beer flavor, balanced with mellow, earthy veggies on the side.
Honestly, it's a great example of how cooking sausages in beer can feel super special by leaning into unique flavors from a specific region. It offers a taste that's familiar yet refreshingly different. Perfect for those who love a good mix of traditional and innovative flavors, all on one delicious plate. For sure.
- INGREDIENTS
- Verzini 12
- Red beer 11.2 oz (330 ml)
- Water ⅓ cup (100 ml) - warm
- Potatoes 1.75 lbs (800 g)
- Rosemary 1 sprig
- Extra virgin olive oil to taste
- Fine salt to taste
- Jerusalem artichoke 1.1 lbs (500 g)
How to prepare Beer-Braised Sausages
Peel, wash, and cut the potatoes and Jerusalem artichokes into 3/4 inch pieces 1. In a large pot, boil some water with salt; when it reaches a boil, add the Jerusalem artichokes and cook for 5 minutes. After 5 minutes, add the potatoes and cook everything for another 5 minutes 2. Preheat the oven to 350°F. Drain the potatoes and Jerusalem artichokes. Line a baking tray with parchment paper, add the potatoes and Jerusalem artichokes 3, and drizzle generously with olive oil. Bake for 60 minutes, shaking the tray occasionally to prevent sticking.
After this time, sprinkle the tubers with coarse salt and add the washed rosemary needles. Increase the oven temperature to 400°F and let the tubers brown. Meanwhile, prepare the verzini: prick them with a toothpick 4, brown them in a pan with a drizzle of olive oil until golden on both sides. Then add the beer 5 and cook over low heat until the beer has absorbed and started to caramelize. At this point (be careful as it burns very easily), add 3.4 oz of hot water and shake the pan to create a very flavorful sauce 6. Serve the verzini hot with their sauce, accompanied by the roasted potatoes and Jerusalem artichokes.