4 Servings
Sausage German
Sausage Beer Stew Texas Soups Country German
1/4 c ve Oil
1/2 Purple on Julienned
1 cloves Minced lic
4 links Elgin sage sliced 1/2" thick
5 stalks aragus (Frozen) sliced 1" sections
4 tablespoon ur
1 bottle Shiner Bock
4 tablespoon Brown tard (To taste)
2 cups Warm k
**Eyeball all the ingredients. I don't measure stuff, so if it doesn't look right, it probably isn't** I cooked this in a big cast iron stew pot, which definitely added to the flavor. If you just have a skillet, just cook as much as you can in it and then transfer it into something bigger. Heat the Olive Oil and saute the Onions and Garlic till they just start to turn translucent. Toss in the sliced Sausage, wait a few minutes, and then add the Asparagus. Cook until the sausage turns a nice brown and the onions have caramelized just a little bit. Dredge in Flour. Add the Beer and boil all the alcohol out of it. Don't worry, there's 5 more in the six pack. Turn the heat down so it's not actively boiling but it's still hot. Add the mustard, mix it up nice and good. Add the warmed Milk slowly.
VIEW THE RECEIPT
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