Braised Irish Sausages with Peppery Muffin Crust
A hearty german dish featuring pan-seared irish sausages in a rich braising liquid, served on top of a crunchy peppery muffin crust.
Ingredients
- ●4 irish sausageslook for german-style sausages
- ●2 tbsp peppercornsfreshly ground, if possible
- ●4 english muffinspreferably day-old
- ●2 tbsp buttersalted, for crust
- ●1 cup braising liquid (beer and beef broth)use a german beer for authenticity
- ●1 onionchopped
- ●1 tsp caraway seedsoptional, for added depth
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Cut the english muffins in half and toast until lightly browned.
- 3
In a large skillet, melt 1 tbsp of butter over medium-high heat. Add the irish sausages and cook until browned, about 5 minutes.
- 4
Transfer the sausages to a baking dish and set aside.
- 5
In the same skillet, add the remaining 1 tbsp of butter. Add the chopped onion and cook until softened, about 3-4 minutes.
- 6
Add the braising liquid, caraway seeds (if using), and peppercorns to the skillet. Bring to a boil, then cover and transfer to the oven.
- 7
Bake for 20-25 minutes, or until the sausages are cooked through and the liquid has thickened.
- 8
Meanwhile, mix the toasted english muffin halves with some additional grated peppercorns (if desired).
- 9
To serve, place the braised sausages on top of the peppery muffin crust and spoon some of the braising liquid over the top.