Guinness Braised Sausages

Get up, have an Advil or two and put away your furry green hat until next year. What better way to get over your St Patty’s Day hangover than a big pot full of comfort. Swimming in Guinness, this braised sausage with pears, apples and cranberries will warm you up from the inside out with its sweet aroma and taste. Use any kind of sausage that you like and make sure you have a loaf of your favourite bread to soak up all the saucy goodness from your plate.


4 large sausage links (I used Bell Pepper Chicken Sausage)

1 tbsp. olive oil

2 medium or large yellow onions, sliced

2 ripe Bosc pears, peeled, cored and sliced

2 Golden Delicious apples, peeled, cored and sliced

1/2 pint fresh cranberries

1 12 oz. bottle of Guinness


Preheat the oven to 350°. Set a large, heavy pot over medium heat and add the olive oil. Once it’s hot, add the onions and saute for 5 minutes, or until they begin to soften. Add the sausages and brown on each side, turning them continuously to prevent sticking, about 5 – 7 minutes.

Add the apples, pears, cranberries and Guinness. Mix it all up and place in the oven, uncovered, for 1 1/2 hours, stirring occasionally. When the hour and half is up, turn on the broiler and brown the top for about 5 minutes. This adds a nice color and makes for a prettier presentation.

Easy peasy.


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