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Beer-Simmered Grilled Sausages


Beer and sausage go together so well that it's hard to mention one without thinking of the other. But there's no need to enjoy them separately. This recipe for beer-simmer grilled sausage from Steven Raichlen is great treat for cookouts or tailigating.


Prep time
5 minutes
Cooking time
15 minutes
Total time
20 minutes

Wood Pellet Flavor -Alder, Apple, Cherry, Pecan


3 lb
uncooked sausages ( such as sweet or hot Italian sausages, bratwurst, chorizo, or linguica)
onion (thinly sliced)
3 c
beer (as needed)
1 T
vegetable oil
Mustard (for serving)


  1. Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a saute pan just large enough to hold all the sausages. place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minuets. Transfer the sausages to a rack on a backing sheet to drain or drain into a colander. Separate the sausages into links.

  2. Set up the grill for direct grilling and preheat to medium-high.
  3. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should fare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.
  4. Transfer the sausages to plates or a plate and let rest for 3 minutes. Serve with plenty of mustard.

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