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A close-up view of an antique bowl filled with a helping of beer-braised kielbasa and peppers next to a pile of mashed potatoes and gravy.

Beer-Braised Kielbasa with Peppers

Course: Entree
Cuisine: American / German
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 613kcal
Author: Kris Longwell
This Beer-Braised Kielbasa with Peppers recipe is so comforting and packed with bold flavor. Be sure to get a nice good ale, quality apple cider, and your favorite sausages...and you'll be very happy. And remember, this dish is perfect with homemade mashed potatoes!
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Equipment

  • Dutch oven or sturdy large pot with lid

Ingredients

  • 2 tablespoon olive oil
  • 2 lbs kielbasa cut into slices on a diagonal
  • 1 large yellow onion thinly sliced
  • 1 large red bell pepper seeded and thinly sliced
  • 2 tablespoon all-purpose flour
  • 1 cup ale
  • ½ cup apple cider
  • 2 tablespoon thyme thyme, chopped
  • 1½ cups chicken stock
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • Mashed potatoes for on the side

Instructions

  • In a large sturdy pot, preferably a Dutch oven, warm the olive oil over medium-high heat.
    2 tablespoon olive oil
  • Add the sausages and cook until browned, about 12 to 15 minutes, stirring frequently.
    2 lbs kielbasa
  • Transfer kielbasa to a plate and set aside.
  • Add the onion and bell pepper to the pot and reduce the heat to medium. Cook until tender, about 5 minutes.
    1 large yellow onion, 1 large red bell pepper
  • Add the flour and cook, stirring, for 2 to 3 minutes.
    2 tablespoon all-purpose flour
  • Whisk in the ale and cider and then add the thyme, stock, salt, and pepper, continuing to whisk until blended.
    1 cup ale, ½ cup apple cider, 2 tablespoon thyme, 1½ cups chicken stock, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Bring the mixture to a boil.
  • Return the sausages to the pot and cover, while reducing the heat to medium-low.
  • Cook for 15 minutes.
  • Uncover and continue cooking for another 5 minutes, allowing the sauce to slightly thicken.
  • Serve at once with mashed potatoes on the side.
    Mashed potatoes

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If you don't want to cook with beer, then increase the broth/stock by 1 cup.  The flavor won't be quite the same, but it will still be delicious. 
The dish can be made up to several days before serving. Reheat on the stove until bubbly and heated through.  It can also be frozen for several months. Completely thaw before reheating. 
Leftovers will keep in the fridge for 5 to 6 days. 

Nutrition

Calories: 613kcal | Carbohydrates: 15g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 1415mg | Potassium: 567mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1022IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 3mg