Beer-Braised Sausages and Sweet Peppers

• 1 tablespoon canola oil
• Four 4 ounce links pork sausage
• 1 large onion, thinly sliced
• 1 red bell pepper, cut into thin strips
• 1 yellow or orange bell pepper, cut into thin strips
• 1 or 2 jalapeno or serrano peppers, cut into thin strips
• 1 yellow Hungarian wax or red Fresno chile pepper (optional), cut into thin strips
• 2 garlic cloves, very thinly sliced
• 2 tablespoons Creole mustard (see page 93)
• 2 tablespoons honey
• 4 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
• 1 teaspoon salt
• 12 ounces amber beer
• 1/4 cup malt vinegar
• 3 tablespoons chopped fresh flat-leaf parsley
• Ginas Perfect Rice (page 27), for serving (optional)

1. Heat the oil in a large skillet over medium high heat.
2. Add the sausage, and sear for 5 minutes, turning as necessary, until evenly browned.
3. Transfer to a plate, and add to the skillet the onion, bell peppers, jalapeno, chile pepper, garlic, mustard, honey, rosemary, and salt, and toss well to combine.
4. Add the beer and vinegar, and cook for 1 minute, until slightly reduced.
5. Reduce the heat to low, return the sausages to the skillet, cover, and simmer until the peppers soften, the sausage is cooked through, and the sauce begins to reduce and thicken, 10 to 15 minutes.
6. Stir in the parsley.
7. Serve the sausage over hot steamed rice, grilled bread, or cheesy grits, if desired, smothered with plenty of the fragrant sauce.

canola oil, pork sausage, onion, red bell pepper, orange bell pepper, serrano peppers, yellow hungarian, garlic, creole mustard, honey, rosemary, salt, amber, malt vinegar, parsley, ginas perfect rice

Taken from www.epicurious.com/recipes/food/views/beer-braised-sausages-and-sweet-peppers-375331 (may not work)