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Cooking with BC Beer and BC Meat - Double Maple Stout Braised Pork Sausages

Posted by Terry Hickey on

Beer is excellent for braising meats, acting as both a liquid for the braising and as a flavour ingredient in the finished dish. In this recipe, I’ve combined the maple flavours of Cannery Brewing’s Maple Stout beer with Urban Digs Farms Maple Breakfast Heritage Pork Sausages for a perfect sweet and savoury duo. This is a simple, yet effective way to cook sausages and almost any type of beer will work well to add new or complementary flavours to your sausages.

Recipe (Total time 30 min. 5 min prep, 25 minutes cooking time):

1 Package of Urban Digs Maple Breakfast Heritage Pork Sausages (or their regular breakfast sausages)

12oz Cannery Maple Stout (Fernie Brewing also makes a similar one called Sap Sucker)

1 Diced Onion

Diced vegetables to suit your taste buds (I had some left over celery that I threw in)


Step 1 – Preheat oven to 400ºF and preheat a frying pan to medium high

Step 2 – Add sausages, beer, onion and vegetables into the frying pan and heat up until the beer starts to lightly boil. You want the sausages to be about half way covered by the beer at most.

Step 3 – Immediately after the beer starts to lightly boil, cover pan, reduce heat to medium-low and let everything simmer for 15 minutes.

Step 4 – Remove sausages and transfer to a oven proof baking dish or baking sheet and finish in the oven for 5-7 minutes. This crisps up the outer casing and seals in the flavours.

Note: it is recommended to cook pork to and internal temperature of 160ºF so use a meat thermometer to be safe.

Step 5 – While the sausages are finishing in the oven, continue to simmer the remaining beer and veggies in the pan over medium-low heat until the liquid reduces to a syrupy texture. Serve the mixture with the sausages as a gravy or dressing.

Enjoy the left over beer with your meal or use it as a substitute for milk in pancake batter to change up your morning pancakes!

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