Sausages Cooked in Ale

  • Yield: 4 to 6 servings
  • Prep: 5 mins
  • Cook: 260 mins

The sausages and vegetables create a delicious juice that is great served over potatoes.


3teaspoons canola oil, divided
8 sweet Italian sausages (about 1 1/2 pound)
3cups vertically sliced sweet onion
1/2cup green bell pepper, cut in thin strips
1/2cup diced celery
2tablespoons tomato paste
3/4teaspoon kosher salt
1/4teaspoon Coarsely ground black pepper
1/2cup ale
2 bay leaves


  1. In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add sausages and cook until brown on all sides.  Remove to a plate lined with paper towels and blot with towels.
  2. Add remaining 2 teaspoons oil to skillet, and add onion, green pepper and celery. Cook, stirring occasionally, for 10 minutes or until onion is lightly browned. Remove from heat and stir in tomato paste, salt, pepper and ale. Spoon half the onion mixture into medium-size slow cooker. Top with sausages and bay leaves and layer remaining vegetables on top.  Cover and cook on low for 4 hours or until sausages are cooked through. Remove bay leaves.

—Recipe by Jean Kressy

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 360
  • Fat 18g
  • Saturated Fat 6g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 8g
  • Cholesterol 50mg
  • Sodium 1400mg
  • Potassium 660mg
  • Carbohydrate 20g
  • Fiber 3g
  • Sugars 7g
  • Protein 30g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 45%
  • Calcium 10%
  • Iron 20%