+
+
Hey You
Subscribe

Stay Updated

Shop the Grill Dads
play video

Beer Braised Beef Sausages

with Pabst Blue Ribbon

  • 1 large white onion, thinly sliced
  • 1 large poblano pepper, thinly sliced
  • olive oil
  • Salt Pepper + Three Chiles spice blend
  • 2 (12-ounce) cans of Pabst Blue Ribbon
  • 3 cloves garlic, minced
  • 8 beef sausages
  • 8 hot dog style buns
  • Dijon mustard, for serving

Heat a large cast iron or carbon steel skillet over high heat. Add the onion and peppers and drizzle with olive oil and season generously with our Salt Pepper + Three Chiles blend. Once the onions begin to brown and stick to the pan, crack open those Pabst Blue Ribbon cans and pour into the pan. Scrape the bottom of the pan to get up all the onion bits and quickly add the sausages.

 

Cook the sausages, covered,  in the beer mixture until they reach 150 degrees F about 10 minutes. Remove the sausages and grill them over direct heat. Toast the buns and serve the sausages with the onions, peppers, Dijon, and a cold Pabst Blue Ribbon.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *


Beer Braised Beef Sausages with Pabst Blue Ribbon

Author Mark & Fey
Print Pin
Keyword Beef, beef sausages, beer braise, braise, PBR, Spiceology

Ingredients

  • 1 large white onion thinly sliced
  • 1 large poblano pepper thinly sliced
  • olive oil
  • Salt Pepper + Three Chiles spice blend
  • 2 12-ounce cans of Pabst Blue Ribbon
  • 3 cloves garlic minced
  • 8 beef sausages
  • 8 hot dog style buns
  • Dijon mustard for serving

Instructions

  • Heat a large cast iron or carbon steel skillet over high heat. Add the onion and peppers and drizzle with olive oil and season generously with our Salt Pepper + Three Chiles blend. Once the onions begin to brown and stick to the pan, crack open those Pabst Blue Ribbon cans and pour into the pan. Scrape the bottom of the pan to get up all the onion bits and quickly add the sausages.
  • Cook the sausages, covered,  in the beer mixture until they reach 150 degrees F about 10 minutes. Remove the sausages and grill them over direct heat. Toast the buns and serve the sausages with the onions, peppers, Dijon, and a cold Pabst Blue Ribbon.