Save Recipe Print
Yield:
4 to 6 servings

Ingredients

Directions

In a saucepan, over medium heat, combine the beer, water, onions and sausage. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook, covered, for 25 minutes. Remove the sausage from the pan and cool. Slice the sausage into 1 -inch pieces. In a large saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a light brown roux. Stir in the vinegar, sugar and the reserved beer and onion mixture. Season with salt and pepper. Bring the mixture to a boil, reduce to a simmer and continue to cook until the sauce coats the back of a spoon, about 15 minutes. Add the sliced sausage and continue to cook for 5 minutes. Garnish with parsley.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Cranberry Sauce

Recipe courtesy of Alex Guarnaschelli

Arizona Turkey with Chipotle Sauce

Recipe courtesy of Cooking Light Magazine

Make-Ahead Cranberry Sauce

Recipe courtesy of Ina Garten

Perfect Cranberry Sauce

Recipe courtesy of Food Network Kitchen

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Marinara Sauce

Recipe courtesy of Tyler Florence

Marinara Sauce

Recipe courtesy of Giada De Laurentiis

Cranberry Sauce

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword