The Recipes

Braised Sausage with Vegetable Stew

Now, I have yet to get one of my dream pieces of kitchen toys, a pretty fancy meat grinder.  First, I live in a smallish city apartment.  Second, I live alone.  Every time I'm inclined to spend the ridiculous amount of money on this beauty, I think, "Lauren, honestly, how many times will you use this thing?"  It would also mean I would make large batches of sausage and end up giving them away, and no one ever considers how much it costs to give food gifts.

Lucky for me, one of my favorite butchers has some amazing, fresh sausages available.  I've never cooked with venison, so when I saw venison and cherry sausages pop up in his case, I decided to branch out.

Braised Sausage with Vegetable Stew


- 2 sausages, mine were venison
- 1/2 apple, peeled and sliced
- 1 carrot, peeled and sliced
- 1/2 small onion, sliced
- 1 bottle beer (I used a winter lager)
- 5 Brussels sprouts, ends removed and sliced
- salt
- pepper
- olive oil

Heat 1 T. of olive oil in a large skillet.  Add the sausages and cook until brown; about 2 minutes per side.  Remove and set aside.

Add the onion and carrot to the pan and season with salt.  Let them cook for 5-6 minutes, then add in the beer.  Let them cook for about 15 minutes.

Add the apples and sprouts, season with salt and pepper, and stir to combine.  Nestle the sausages back in along with the bay leaf and simmer, partially covered for 20 minutes longer.

Plate the stew with the sausages on top and enjoy.  If you want to bulk up the meal, serve it over egg noodles or with crusty bread.