slow cooked sausages in beer and onions
Recipe adapted from: Cook’s Country magazine, August-September 2012
Rich and robust flavor without having to fire up the grill.
- I like using an ale when slow cooking with beer. My favorite is Yuengling
- If you want a little kick with the sausage, use spicy Italian sausages
- 2 large sweet onions, sliced into 1/4 inch thick rings
- 1/4 cup soy sauce
- 2 Tbsps packed light brown sugar
- 10 mild Italian sausage
- 2 12-oz beer
- 1/4 cup Dijon mustard
- 1/2 tsp caraway seeds
- 1/4 tsp fennel seeds
- 10 hoagie rolls
- In a large microwaveable bowl, combine onions, soy sauce and brown sugar. Cover and cook in microwave for 5 minutes. Toss then transfer to slow cooker. Place sausages on top.
- In a bowl, whisk together beer, mustard, caraway and fennel. Pour on sausage. Cook on low for 6-7 hours. When cooked, remove sausage and arrange on a platter. With a slotted spoon, remove onions from slow cooker and arrange around sausages as a garnish. Create sandwiches with hoagie rolls and top sausage with onions and sauerkraut, if desired.
Posted by The Home Cook on December 26, 2012
An awesome Pork Stew that can be served over rice or with tortillas.
- Remove as much fat as you can off the roast. The slow cooking process will produce a lot of fat if they are not sliced off prior to cooking.
- If you use canned Tomatillos, make sure you drain all the liquid. Use 1 28-oz can as a substitute for 1 lb of fresh tomatillos
- Make sure to thoroughly rinse the tomatillos once you remove the husk to get the waxy substance off it.
- You can add vegetables such as bell peppers as well as starch such as Hominy but do this at the last 30 minutes of cooking time so they are not mushy. If you are adding harder vegetables such as carrots, you can put add them at the start of cooking.
- 3 – 3 1/2 lb Boston roast (butt) cut in 1 inch chunks
- sea salt
- 1 tablespoon cooking oil
- 1/2 cup low sodium chicken broth
- 1 teaspoon ground cumin
- 1 pound tomatillos, quartered (approximately 6-8 tomatillos), removed from husk and thoroughly rinsed
- 1 large onion, diced
- 2-3 garlic cloves, thinly sliced
- 1 jalapeño, thinly sliced (remove seeds if you don’t want heat)
- chopped cilantro
- Heat oil in a skillet over medium high heat. Season pork chunks with salt and pepper. Brown all sides in skillet. If skillet is not large enough, brown pork in batches. Transfer cooked pork to slow cooker. Stir in cumin.
- Once pork is cooked, remove skillet from heat and slowly add chicken broth. Return to heat and with a wooden spatula, scrape all the brown bits off the skillet. Allow to simmer for 2 minutes.
- While broth is simmering, add tomatillos, onion, garlic and jalapeño to pork. Remove broth from heat and pour onto pork mixture. Stir, cover and cook for 3/12 – 4 hours on HIGH. Once complete, transfer pork to a serving bowl using a slotted spatula. Skim fat off of sauce. Season sauce with salt for taste. Pour over pork and finish with a garnish of chopped cilantro. Serve.
Posted by The Home Cook on January 26, 2012
A flavorful and easy slow cooker recipe for Pork Chops. This is perfect with steamed rice. Don’t forget to put some of the sauce on your rice because it is tasty.
- Do not overcook the pork or it will be dry.
- Poke holes on the meat so that sauce can get through it for flavor.
- When buying pork chops, select the ones that has a lot of darker color. That is the juicy and tender when cooked.
- 6-8 bone in pork chops
- 1/2 cup soy sauce
- 1/3 cup ketchup
- 1/4 cup white vinegar
- 1 tablespoon white sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground pepper
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon ground ginger
- Rinse pork chops and dry thoroughly with paper towels. Using a fork, poke holes on them.
- Combine the rest of the ingredients in a bowl. Whisk to create sauce. Dip each of the chops in the sauce then transfer to slow cooker. Pour sauce on top of chops, cover and cook on low for 4-5 hours or on high for 2 – 2.5 hours.
Posted by The Home Cook on January 12, 2012