Ale-Braised Sausages with Bell Peppers

This originally is from Williams Sonoma. I came across is when Katie of Good Things Catered posted it. It comes together super fast and is a really easy weeknight dish.

Ale-Braised Sausages with Bell Peppers

2 Tbs. olive oil

2 lb. cooked sausages, such as kielbasa, sliced

1/2  large yellow onion, thinly sliced

1 large red bell pepper, seeded and sliced (I cheated & used a 12oz can of fire-roasted red & yellow peppers)

2 Tbs. all-purpose flour

1 cup ale

1/2 cup apple cider

3 Tbs. chopped fresh thyme

1 1/2 cups chicken broth

Salt and freshly ground pepper, to taste

Mashed potatoes for serving

In a Dutch oven over medium-high heat, warm the olive oil. Add the sausages and cook, stirring and turning often, until browned, 4 to 5 minutes. Transfer to a plate.

Add the onion and bell pepper to the pot, reduce the heat to medium, and sauté until tender and golden, about 5 minutes. Add the flour and cook, stirring, until golden, 1 to 2 minutes. Whisk in the ale and cider until the mixture is smooth and bubbly. Add the thyme and broth, whisking to blend, and bring to a simmer.

Return the sausages to the pot. Cover, reduce the heat to medium-low and cook until the flavors are blended, about 15 minutes. Uncover and simmer until the sauce is slightly reduced, about 5 minutes. Season with salt and pepper.

Divide the sausages and sauce among warmed plates and serve immediately with mashed potatoes alongside. Serves 4 to 6.