Beer-Basted German Sausages With Quick-Pickled Peppers And Onions Recipe

• 1 large red bell pepper, stemmed, seeded, and thinly sliced
• 10 small, long hot peppers, such as finger peppers, stemmed
• 1 medium yellow onion, thinly sliced
• 3/4 cup water
• 3/4 cup cider vinegar
• 1 tablespoon fresh juice from 1 lemon
• 3 tablespoons sugar
• 1 tablespoon kosher salt
• 1 medium clove garlic, crushed
• 1/2 tablespoon whole black peppercorns
• 1/2 tablespoon mustard seeds
• 3 sprigs fresh thyme
• 1 1/2 pounds German-style pork sausages, such as garlic sausage or bratwurst (see note)
• 2 tablespoons extra-virgin olive oil
• 1 cup German-style lager beer
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground black pepper

1. Pack bell pepper, long peppers, and onion in a large clean glass jar. Bring water, cider vinegar, lemon juice, sugar, salt, garlic, peppercorns, mustard seeds and thyme to a boil in a medium saucepan over medium-high heat. Simmer until sugar and salt dissolve. Pour hot pickling liquid into the jar, making sure to fully submerge peppers and onions. Seal jar and allow to stand at room temperature for at least 4 hours and up to 1 day.
2. Adjust oven rack to lower-middle position and preheat oven to 400u0b0F.
3. Strain pickled peppers and onion through a mesh strainer set over a bowl; reserve pickling liquid for later use. Combine pickled peppers and onion with sausages in a large roasting pan. Add olive oil, beer, and red wine vinegar and toss to coat. Season with salt and pepper. Transfer to the oven and roast, basting occasionally with the liquid in the roasting pan, until sausages are cooked through and browned, about 20 minutes.
4. Remove from the oven and let rest for 5 minutes. Serve, spooning pan juices and some of the reserved pickling liquid, if desired, on top.

red bell pepper, long hot peppers, yellow onion, water, cider vinegar, sugar, kosher salt, clove garlic, whole black peppercorns, mustard seeds, thyme, pork sausages, extravirgin olive oil, lager, red wine vinegar, kosher salt

Taken from www.seriouseats.com/recipes/2014/10/roasted-beer-basted-pork-veal-sausages-pickles-recipe.html (may not work)