Beer Braised Chicken Sausage

by Pamela

chicken sausage, easy recipe, chicken sausage recipes, relationship advice

Confession time…this is not my recipe. This “recipe” actually comes from “The Belly” aka Craig. This is his absolute favorite way to cook brats and sausages of any kind. Of course he didn’t actually do the cooking on this, I did, but he did do a whole lot of eating of this. I’m pretty sure I couldn’t outdo this chicken sausage recipe if I tried. Can it really get any tastier than braising meat in a bath of beer and onions then crisping it up on the grill? I don’t think so.

I recently received a nice care package of Farmer John Hot Louisiana Brand Chicken Smoked Sausage. Can you think of a better care package than a big box of meat? Of course I had to wrestle my dog for it…but that’s another story. Farmer John is a Southern California company better known for its pork than chicken, so I was definitely intrigued.

They told me to have some fun with it and see what I thought about the new product. Um….play in the kitchen, test out a new product and it’s meat? Sure! I’ve been asked to do worse things. LOL I’ll admit that I had quite a bit of fun and my friends and neighbors are all sitting around with really full bellies of this Hot Louisiana Brand Chicken Smoked Sausage.

Beer Brais Chicken Sausage

Yes, the package says “hot,” but this chicken sausage isn’t mouth numbing, not even close. There’s a nice little bite that works great with the smoky flavor. The whole smoke and spice package that’s going on in this sausage is greatly complimented by the beer and onions that you cook it in. Oh, I should mention that this chicken sausage is already cooked (so you’re not dealing with raw chicken meat).

Something else that you may find of interest is they are also gluten free (which is something I recently learned was not necessarily a given when it comes to sausages – learn something new everyday). For more nutritional information on this chicken sausage, you can visit this page on the Farmer John website.

Beer Braised Chicken Sausage with Peppers and Onions

I am completely aware that the above photo is not that spectacular. Don’t let the looks of this deceive you though. You don’t have to have greasy fatty bratwurst to have a terrific sausage, onions and peppers sandwich. Doing the long slow sausage braise in a good brown ale, along with piles of onions infuses the meat with more great flavors. Removing the sausage from the pan and reducing the liquid to a thick glaze turns those onions into a golden pile of sweetness that’s a great compliment to the smoke and spice in this chicken sausage recipe. For a bit more sweetness and flavor, I toss a bunch of those mini sweet bell peppers onto the grill when I toss the sausages onto the grill to crisp them up.

The final sandwich is a flat bread loaded with a good spicy and grainy mustard followed by a bunch of the peppers (just pull off the tops and most of the seeds will come with it), a Farmer John Louisiana Hot Louisiana Brand Smoked Chicken Sausage and a giant tangle of those onions. YUM! This is a perfect recipe to help savor those last remaining warm days or break this out in the middle of winter to help you remember that summer is coming.

If you want to see more Farmer John products or learn more about the company, you can visit their website.

Oh, and I’ve got a little surprise for you…. How about a giveaway of some of these delicious sausages?

I’ve got 5 $4 Farmer John product coupons to give away to 5 lucky readers. Unfortunately, these sausages aren’t available everywhere yet. 🙁 But you can get them at and lots of retailers in California, Arizona, Nevada and Hawaii.

To win one of these coupons, simply tell me how you plan to cook them up. Grill ’em, toss them into a pasta salad, top a pizza…what’s it going to be. I’ll pick the 5 lucky winners at 5pm (PST) on Friday the 13th. (Who says that’s an unlucky day?) You’ll have 72 hours to respond to my e-mail ( If I don’t hear back from you, I’ll award another winner. Sound good? Now what are you going to make?

Beer Braised Chicken Sausage
Prep time
Cook time
Total time
Beer braised chicken sausage is a tasty and healthier alternative to brats. Long slow cooking with a delicious beer and lots of onions is a real treat.
Recipe type: BBQ
Cuisine: Dinner
Serves: 8
  • 2 Large White Onions (sliced into rings)
  • 8 Farmer John Hot Louisiana Brand Chicken Smoked Sausage
  • 3 Bottles Brown Ale (I used Newcastle)
  1. Pre-heat oven to 350 degrees Farenheit.
  2. Place 9x13 baking pan onto a half sheet pan or other edged baking sheet.
  3. Evenly spread onions into pan.
  4. Add sausages to pan, leaving a bit of room between each one, and poke 3-4 sets of holes into each one (use a fork for this).
  5. Carefully pour beer over everything in the pan (pour slowly so you don't have to wait for a huge wall of foam to subside).
  6. Cover pan with foil and slide into oven to bake for 2 hours.
  7. Carefully remove pan from oven.
  8. Remove sausages from pan and set them on a plate.
  9. The pan of beer and onions can either be reduced on the grill or on the stove top. Just make sure that the pan you use can handle that task. If you're unsure, pour the beer and onions into a large saucepan.
  10. Place that pan over high heat and reduce until you have a pile of onions with very little liquid left. Remove from heat and set aside.
  11. Fire up the grill or a grill pan.
  12. Once hot, drop the chicken sausage onto the grates and grill until crisped and there are nice grill marks.
  13. Serve.
Serve with grilled peppers and grainy mustard.


Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.


susan September 13, 2013 at 12:50 am

Yumm, I love sausage. Although there is nothing wrong with a simple grilling method, I think I wold chop those babies up and make a weekend brunch hash with them. potatoes, onions, cheese, sausage with a little hot sauce on the side and a cup of coffee.

Thanks Susan

Maureen | Orgasmic Chef September 12, 2013 at 2:01 am

I would eat with Craig anytime. As long as he’s wearing more than a sign. 🙂

Nancie September 11, 2013 at 8:25 am

Now we’re talking, Sister! I’ll try this out this coming weekend (unfortunately with a different chicken sausage as I can’t find them in Colorado yet) – using our locally made New Belgium Fat Tire Amber Ale (kind of a brownish-amber ale with coffee notes).

As for those sausage coupons… Here’s what I’ll make with them if I win (and if I don’t, I’ll pick some up when I visit friends in Phoenix in October – looks like I might get lucky (!) at Bashas or Frys)…

Sherried Shrimp and Sausage Tapas w/ Garlic & Smoked Paprika

This is an Emeril-inspired dish that I’ve changed to use my favorite sausage at the moment. It’s a saucy dish, best served in a gratin dish, with lots of warm, crusty bread for sopping up the juice and scooping up the last, beautiful bits of caramelized sweet, yellow onion. Lord! Now I’m starving and I just had breakfast! Like, JUST had it!

Anyway, have a great day!


Pamela September 11, 2013 at 8:51 am

Hi Nancie,

I haven’t even had my breakfast yet and you’ve got me drooling and the hunger pangs going crazy!

Louise September 10, 2013 at 1:08 pm

It all looks pretty spectacular to me Pam! Love the addition of Brown Ale.

Thanks for sharing…

Pamela September 10, 2013 at 7:14 pm

Louise, it’s the brown ale that really gives everything (especially the onions) really great flavor.

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