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Braised Sausages with Chiles

This delicious recipe delivers lots of flavor with just the right amount of spicy kick.

By Donald Link

As appeared in

This hearty, flavorful main dish is just the thing for cool autumn evenings.


1 tsp. canola oil1 jalapeño pepper, stemmed, seeded and thinly sliced
4 4-oz. pork sausage links2 garlic cloves, finely chopped
1 12-oz. bottle amber beer2 Tbl. Creole (or whole-grain) mustard
½ c. red wine vinegar4 rosemary sprigs
1 medium onion, thinly sliced1 tsp. salt
1 small red bell pepper, cored, seeded and juliennedSteamed rice, for serving


1. Heat the canola oil in a large skillet over medium-high heat. Add the sausage and sear for 5 minutes, turning as necessary until evenly browned.

2. Add the beer and vinegar and cook for 1 minute, until slightly reduced.

3. Add the onion, red pepper, jalapeño, garlic, mustard, rosemary, and salt and toss well to combine.

4. Reduce the heat to low, cover and simmer until the peppers are soft, the sausage is cooked through and the sauce begins to reduce and thicken, 10 to 15 minutes.

5. Serve over rice.

Serves 4.

Nutritional Information (using one cup rice per serving):  Calories: 530; Fat: 38g; Cholestrol: 85mg; Sodium: 1640mg; Total Carbohydrates: 19g; Dietary Fiber: 1g; Sugars: 3g; Protein: 21g.


Reprinted from the book Real Cajun: Rustic Home Cooking from Donald Link's Louisiana by Donald Link. Copyright © 2009 by Donald Link. Photographs copyright © 2009 by Chris Granger. Published by Clarkson Potter, a division of Random House, Inc.