As I’ve noted before, I was never really a huge fan of the grilled sausage, until I came across this genious! method of pre-cooking them before popping ’em on the grill to get nicely charred.
The secret? Beer.
Well… beer and chopped onion and a nice pat of butter, and now… pineapple.
I had some drained pineapple chunks leftover from making those pineapple baked beans, and I got to thinking…
Good choice, as it turned out, the sweetness of the pineapple contrasted nicely with the bite of the beer, and the roughly chopped onion and butter just bring it all together.
•4 sausages – these were Polish
•1 sweet onion, peeled and chopped
•12 oz Chocolate Lab Porter
•20 oz can pineapple chunks, with juice*
•4 tbsp butter
*3/4 cup of the pineapple chunks (without juice) were added to baked beans.
Note 1: I normally use plain beer, Pabst or Miller High Life or the like, but was out, so raided Rich’s beer stash for this porter.
Note 2: for more sausages, just add more beer and onion and butter; you’re probably fine on the pineapple.
Add the sausages and the remaining ingredients to a large pan – however many you’re cooking, you want your beer to cover the sausages.
Bring to a boil, then reduce the heat and simmer for 20 minutes.
Remove from the liquid and grill before serving. You can keep the beer mixture warm and pop the sausages into it to keep warm until ready to serve.
Bonus! Balsamic Glaze:
•4 tbsp melted butter
•2-1/2 tbsp balsamic vinegar
Whisk this together and drizzle over sliced onion and peppers on the grill while you’re doing the sausages.