Sausage and Capsicums Simmered in Beer

Sausage and Capsicums Simmered in Beer


542 people made this

This recipe may sound a little unusual but beer goes perfectly with sausages and capsicums. Serve as a main dish, or use as a filling in sandwich rolls.

Robert M. Catalano

Serves: 6 

  • 3 tablespoons olive oil
  • 1.5kg Italian pork sausage
  • 3 red capsicums, sliced
  • 2 green capsicums, sliced
  • 2 large red onions, sliced
  • 3 cloves garlic, chopped
  • 3 cups beer
  • 190g tomato paste
  • 3 tablespoons chopped fresh oregano
  • 3 tablespoons chopped fresh coriander
  • 2 tablespoons Tabasco sauce
  • salt and pepper, to taste

Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

  1. Heat olive oil in a large heavy frypan over medium high heat. Cook sausages until browned on all sides. Remove sausages from pan and set aside. Pour in 1 1/2 cups beer to deglaze the pan, scraping up any blackened bits from the bottom.
  2. Place the red capsicums, green capsicums, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, coriander, Tabasco sauce, salt and pepper. Cover and simmer until onions and peppers are tender.
  3. Slice the sausages into bite size pieces and add to the peppers. Cover and simmer until sausage is cooked through.

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