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Beer Sausage

Beer Sausage

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
DJ Ness

DJ Ness

A dish of either German or possibly Polish origin, made special by my mother, grandmother, her mother before her, etc. The men will love this one, too, and the beer broth is nothing short of amazing. I like to use whatever is in the fridge. Ales, lagers, and wheat brews work best. Did I mention this is an incredibly easy, one-pot dish that kids love? Hope you like it!

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1206 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. Pour the beer into a large pot, and bring to a boil over medium heat. Layer the potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over the potatoes. Layer the baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more of the Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until the vegetables are tender, about 45 minutes.
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Reviews

LINDA MCLEAN
17

LINDA MCLEAN

9/14/2010

Having European parents, I grew up eating lots of German food. I'm not the biggest fan, particularly when it comes to any type of sausage but I just tasted this and it's absolutely delicious! I didn't have kielbasa in the house so I subbed with bratwurst and added some caraway seeds to the mix. Cooking wise, I did brown my wurst first and then added my potatoes and the rest of the ingredients. No layering here, just threw it all together. The combination of flavors is everything one would expect from a good German dish and I know this will definitely go down as a family favorite. Thank you DJ!

PULLEYHEATHER
15

PULLEYHEATHER

9/24/2010

This was a decent meal. I always like the combo of beer and kielbasa! I only used about 1/3 of a head of cabbage, and it was more than enough.

TribePride
14

TribePride

9/13/2010

I liked this quite a bit, but my husband was less fond of it. I do have to admit that we used vegetarian faux kielbasa (my husband is a vegetarian), and that provided most of the flavor, so using real kielbasa would almost certainly make some sort of difference. I will certainly try this again using real kielbasa for myself, but I think I'll only use half of a cabbage. I got the smallest cabbage I could find at the store, but it was still too much for me personally. I love onion, though, so I'll use a whole one next time. Thanks for the recipe!

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