Poaching sausages in beer before they hit the grill ensures they'll cook beautifully. Serve with potato salad, coleslaw and plenty of spicy brown mustard.
Special Diets:
Method
Prick each sausage about 6 times with a fork.
Arrange sausages in a baking dish and cover with beer and garlic. Cover and refrigerate; marinate for about 1 hour.
Arrange onion slices in a skillet just large enough to hold all sausages.
Place sausages on top and add leftover marinade to cover.
Place the skillet over medium heat and gradually bring liquid to a simmer.
Poach sausages until partially-cooked, about 4 to 5 minutes.
Transfer sausages to a plate and pat dry if needed.
Discard the onions.
Meanwhile, prepare a grill for medium-high heat cooking.
Lightly brush sausages on all sides with oil and arrange on the grill.
Grill until crisp and nicely browned and sausages are cooked through, about 4 to 6 minutes.
Transfer sausages to a platter and let rest for 3 minutes. Serve as is or on toasted buns with condiments of your choice.
Nutritional Info
Serving Size
1 each
Calories
200
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.