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 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.
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.
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. 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 Amazon.com 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 (firstname.lastname@example.org). If I don’t hear back from you, I’ll award another winner. Sound good? Now what are you going to make?
- 2 Large White Onions (sliced into rings)
- 8 Farmer John Hot Louisiana Brand Chicken Smoked Sausage
- 3 Bottles Brown Ale (I used Newcastle)
- Pre-heat oven to 350 degrees Farenheit.
- Place 9×13 baking pan onto a half sheet pan or other edged baking sheet.
- Evenly spread onions into pan.
- 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).
- 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).
- Cover pan with foil and slide into oven to bake for 2 hours.
- Carefully remove pan from oven.
- Remove sausages from pan and set them on a plate.
- 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.
- 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.
- Fire up the grill or a grill pan.
- Once hot, drop the chicken sausage onto the grates and grill until crisped and there are nice grill marks.
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