Dave’s Espresso-Maple Beans & Sausage
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
Servings
4-6
Prep Time
10 minutes
Cook Time
30-40 minutes
Perfect in a mug on game day or as an accompaniment to eggs for a hearty breakfast on a bone-chilling morning.
Ingredients
-
1lb sweet Italian sausage links, pierced with fork
- 8 ozs. water
- 1, 12-oz. bottle beer
-
2½ tbsp. Gustare Pepperoncino-Garlic Extra Virgin Olive Oil
- 1 large sweet yellow onion, halved crosswise and thinly sliced
- 2½ tbsp. Gustare Bourbon-Maple Balsamic Vinegar
- 2 tbsp. Gustare Espresso Balsamic Vinegar
-
¾ tsp. sea salt
- 1, 15-oz. can cannellini beans, drained and rinsed
- 1, 15-oz. can red kidney beans, drained and rinsed
- 1, 15-oz. can maple baked beans, undrained
-
2 tsp. Hot Crispy Oil
-
1 tbsp. Kozlik’s Triple Crunch mustard
- ½ tsp. black pepper, freshly ground
Directions
- Boil water in stock pot. Add beer and sausage. Return to boil, then lower heat to medium to prevent beer from foaming. Cook uncovered for 10 minutes, rotating sausage occasionally so that both sides of links are submerged and cook evenly.
Drain sausage. Slice in half lengthwise.
Heat ½ tablespoon Pepperoncino-Garlic olive oil in sauté pan. Brown sausage halves, cut side down, over medium heat until crisp and caramelized, approximately 3-5 minutes. Set aside. Slice the sausages into thirds once cool.
Heat remaining 2 tablespoons Pepperoncino-Garlic olive oil in stock pot over medium heat. Add onions and sea salt to hot oil. Sauté over medium heat until onions soften and begin to color, approximately 5 minutes.
Add remaining ingredients and stir.
Bring to boil. Stir. Reduce heat to low. Cover and simmer 10 minutes. Enjoy!
Recipe Note
Can also enjoy caramelized sausage halves on a sub roll and top with beans.
Option to make this recipe vegan, adding a plant based burger or sausage would be perfect!
