Sausages in beer (Kobasice u pivu)

Beer sausages are a simple and very tasty dish that combines juicy sausages, caramelized onions and aromatic beer sauce. They go well with mashed potatoes, baked potatoes, cooked potatoes or fresh bread.

Tags: main dish, bring to work, LCHF, low carbs.

Preparation time: 15 minutes.

Cooking time: 45-55 minutes.

Total time: 1 hour – 1 hour 10 minutes.

Ingredients (for 4 servings), 600 g of fresh sausages or smoked sausages, 2 large onions (cut into thin crescents), 250 ml of light beer, 2 tablespoons of oil, 1 teaspoon of mustard, 1 teaspoon of sweet paprika powder, 1 clove of garlic (finely chopped), 1 dry bay leaf, pepper to taste.

Preparation:

1. Heat the oil to medium heat (4 out of 6) in a large pan and fry the sausages on all sides until golden brown, about 6-8 minutes.

2. Take them out on a plate.

3. Add the onion to the same pan and simmer for 10-15 minutes until it softens and caramelizes slightly, stirring occasionally.

4. Add the garlic and sweet paprika powder and stir for about 30 seconds.

5. Pour beer, add mustard and bay leaf, then mix.

6. Return the sausages to the pan. Cover and cook on low (2 of 6) or medium-low (3 of 6) for about 15–20 minutes, until the sauce is partially reduced.

6b. If you want the sauce to evaporate more and become thicker, cook uncovered for the last 5 minutes at medium temperature (3 out of 6).

7. Take out the bay leaf and throw it away. Add pepper to taste.

8. Serve warm.

Tips:

• Dark beer gives a more intense and slightly caramel flavor.
• You can add a teaspoon of honey or brown sugar to the sauce if you want a slight sweetness.
• The dish is excellent with mashed potatoes, sauerkraut or roasted vegetables.

Storage and shelf life

• Cool to room temperature but no more than 2 hours.
• Store in the refrigerator for up to 3 days in a tightly closed container.
• Before serving, reheat at low temperature (2-3 out of 6).

Kobasice u pivu su jednostavno i veoma ukusno jelo koje kombinuje sočne kobasice, karamelizovani luk i aromatični sos od piva. Odlično se slažu uz krompir pire, peceni krompir, kuvani krompir ili svez hleb.

Oznake: glavni jelo, za poneti na posao, LCHF, niski UH.

Vreme pripreme: 15 minuta.

Vreme kuvanja: 45-55 minuta.

Ukupno vreme: 1 h – 1 h 10 minuta.

Sastojci (za 4 porcije), 600 g svezih ili dimljenih kobasica, 2 veće glavice crnog luka (isečene na tanke polumesece), 250 ml svetlog piva, 2 kašike ulja, 1 kašičica senfa, 1 kašičica slatke paprike u prahu, 1 čen belog luka (sitno iseckan), 1 suvi list lovora, biber po ukusu.

Priprema:

1. Zagrejte ulje na srednju temperaturu (4 od 6) u većem tiganju i propržite kobasice sa svih strana dok ne dobiju zlatnosmeđu boju, oko 6-8 minuta.

2. Izvadite ih na tanjir.

3. U isti tiganj dodajte crni luk i dinstajte 10–15 minuta dok ne omekša i blago se karamelizuje, povremeno mesajuci.

4. Dodajte beli luk i slatku papriku, pa promešajte, oko 30 sekundi.

5. Sipajte pivo, dodajte senf i lovorov list, pa promešajte.

6. Vratite kobasice u tiganj. Poklopite i kuvajte na niskoj temperaturi (2 od 6) ili na srednje niskoj (3 od 6) oko 15–20 minuta, dok se sos delimično ne redukuje.

6b. Ako želiš da sos više ispari i postane gušći, poslednjih 5 minuta kuvati bez poklopca na srednjoj temperaturi (3 od 6).

7. Izvadite lovorov list i baciti. Pobiberite po ukusu.

8. Poslužite toplo.

Saveti:

• Tamno pivo daje intenzivniji i blago karamelni ukus.
• U sos možete dodati kašičicu meda ili smeđeg šećera ako želite blagu slatkoću.
• Jelo je odlično uz pire krompir, kiseli kupus ili pečeno povrće.

Čuvanje i rok trajanja 

• Ohladite na sobnoj temperaturi ali ne vise od 2 sata.
• Cuvajte u frižideru do 3 dana u dobro zatvorenoj posudi. 
• Pre služenja zagrejte na niskoj temperature (2-3 od 6).