On Tap Oil & Vinegar Recipe Detail

Beer-Braised Sausage & Peppers

with Herbes de Provence & Extra Virgin Olive Oils

Ingredients:

• 6 Andouille sausages, cut into 1" pieces
• 1 large yellow bell pepper, sliced into strips
• 1 large red bell pepper, sliced into strips
• 4 celery stalks, cut into strips
• 1 small red onion, sliced
• 8 garlic cloves, smashed
• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup Herbes de Provence Olive Oil
• Kosher Salt
• 2 springs fresh thyme
• 1/2 cup amber beer
• Chopped parsley, for garnish
• Pepper flakes (optional for spice)

Directions:

Preheat grill to medium. Tear off 4 large sheets of foil. Divide sausage among foil sheets and evenly top with bell pepper, celery, red onion, and garlic (pepper flakes - optional). Drizzle oils over the top and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with beer. Bring two opposite ends of foil together and fold twice to seal. Fold other sides and seal, leaving room for heat to circulate. Grill foil packets, rotating halfway through, until sausages are charred and the peppers are crisp-tender (about 20 min). Carefully open packets and sprinkle with parsley.