Stacking Functions Garden

Recipe: Beer-glazed vegetables with sausage


This recipe is Adam’s invention.  A great way to use up any and all vegetables that you have on hand.  Tonight he used:


(that’s Rowan’s finger pointing at the potato)

3 onions
3 carrots
1 bulb fennel
2 potatoes
3/4 c. quinoa
A nice handful of fresh thyme (or a tsp. or 2 dried) – or any spice you like
2 sausages, sliced into 1 in. chunks
5 cloves garlic (whole or crushed)
2 T. olive oil
1 bottle of beer

onioneaterMake that 2 onions.

Really which vegetables you use in here is immaterial, so long as you end up with about 4 c. (give or take 1 c.) of chopped fresh vegetables.  You could even through some frozen ones in; he’s put in corn in the past.  The only thing that is vital is that you use a high-quality sausage.  Please, do me a favor and get something high quality with no nitrates/nitrites/nasty stuff.  Made out of liver would be great too (but that is hard to find).   That’s one of the cool things about one-pot meals: you don’t need to use a ton of meat to get that satisfying meat flavor.

Anyway, heat up your gas grill to medium heat.  Coat the bottom of a grill-safe frying pan with the olive oil.  Toss your veggies, meat, spices and quinoa together and add to the pan.  Pour a bottle of beer over the whole thing:

bgvs2Cook for about 1/2 hour or until all the liquid is gone.  Stir occasionally.  Adam says “the less you stir, the more awesome caramelization you get.”  OKIE DOKIE!


So this was our supper tonight.  Easy and delicious.

2 thoughts on “Recipe: Beer-glazed vegetables with sausage

  1. this looks so beautiful! so you cook it on the grill? i just have the charcoal type, would this work?

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