To commemorate National Sausage Month in October, the National Hot Dog & Sausage Council and the National Beer Wholesalers Association (NBWA) are pleased to present, “Guide to Beer and Sausage: Pairings and Recipes,” which contains a detailed beer and sausage pairing guide and a collection of five delicious recipes featuring sausage cooked with beer in innovative ways.
The Germans may have perfected the art of beer and food pairing with their love of brew and sausage, but beer and sausage have long been a traditional, favorite combination both in Europe and the United States.
National Sausage Month is a celebration of everything Americans love about these links—from the folklore to the flavor. The new recipe collection presents the traditional sausage flavors paired and cooked with various beer styles. Not only are these recipes ideal for bringing something new to the table this fall plus they are economical.
Invite your friends over for:
Recipe: Grilled Knockwurst with Golden Onions
Yield: 8 entrée portions
2 garlic cloves
1 (12 ounce) bottle or can ale
1 tablespoon olive oil
1 pound yellow onions, sliced very thin
2 tablespoons spicy brown mustard
1/4 teaspoon freshly ground black pepper
Directions: 1. Pierce each knockwurst 4 to 6 times with a fork. Mash garlic cloves with a knife. Combine knockwurst, garlic and ale in a glass dish. Cover and marinate, in the refrigerator, for one hour. 2. Heat oil in a large heavy nonstick skillet over medium heat. Add onions. Place knockwurst atop onions and add 1/2 cup ale marinade. Bring ale to a simmer. Cover skillet and cook sausages about 5 minutes. 3. Remove knockwurst to a colander to drain. 4. Continue to cook onions, stirring often, until onions are soft and golden. Do not let burn. Stir in mustard and pepper. Keep warm. 5. Meanwhile, prepare grill for medium-heat direct cooking. Grill knockwurst, 4 to 5 inches from the heat. Grill, turning sausages as needed, until knockwurst are slightly brown and the internal temperature
reaches 165ºF. 6. Serve knockwurst atop onions.
Many beers work well with this sausage, but for a classic combination, try serving it with a strong, dark Bock Beer.