Hot dogs with grilled sausages in beer
Votes: 1
Time: 17 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
To make his Milwaukee-style sausages, Bobby Flay braises fresh ground sausages in beer and then grills them, resulting in a golden-brown finish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pack of frying sausages
- Beer, enough to cover the sausages
- 1 small onion of sweet variety
- 60 g butter
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Recipes with similar ingredients: sausages, light beer, sweet onion
Cooking the dish according to the recipe:
- Place the sausages in a deep roasting pan and toss with the onion and butter. Pour the beer over the mixture. Bring the beer to a boil, then reduce the heat and simmer the sausages until fully cooked. Then remove the sausages from the roasting pan.
- Grill the sausages until golden brown, then return them to the beer sauce. To serve, place each sausage on a hot dog bun, add sauerkraut, onion, green pepper, ketchup and/or mustard.
Categories:
recipe / Dinner / Grill, barbecue / Grilled meat / Fast food / Hot dogs / American cuisine / Bobby Flay
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