Beer-braised sausages with warm potato salad

Brian said this was the best of my prepared grocery list menu!!



2 T. extra-virgin olive oil
1.5 lbs sweet Italian sausages
1 med. yellow onion, halved and thinly sliced
12 ounces pale ale beer ( I used Sierra Nevada pale Ale)
1.5 lbs small red potatoes, halved
coarse salt and ground pepper
1 T. red-wive vinegar
2 t. chopped fresh parsley

In a large Dutch oven or heavy pot, heat 1 T. oil over medium high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 c.water; season with salt and pepper and press to submerge potatoes in cooking liquid. bring to a boil; cover, reduce heat to medium and cook until potatoes are tender, about 20minutes.

Transfer sausages to a serving platter and keep warm. I used the warm option on my oven. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve the cooking liquid) and toss to combine.

Return pot to high heat; boil cooking liquid until reduced to 1 cup. about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.