Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ (12 oz each) bottles beer (total of 18 oz) | ||
| 1 tsp. sugar | ||
| 1 tsp. red pepper flakes | ||
| 6 Al Fresco chicken sausage | ||
| 2 onions, thinly sliced | ||
| 2 to 3 green and red bell peppers, thinly sliced | ||
| Canola oil | ||
| Whole wheat hot dog buns |
Directions
- Prepare grill for medium heat. Pour beer, sugar and pepper flakes in ovenproof saucepan or baking dish. Heat on the stove until steaming but not boiling.
- Transfer saucepan to grill burner or grate. Mix chicken sausages, onion and peppers with a little oil and place on grill to cook.
- After grill marks appear and food is done, place in the saucepan with beer mixture. Cover with lid or foil and cook an additional 30 minutes. Serve with warmed hot dog buns and top with cooked onion and peppers.
Recipe Source:
adapted from Cooking with Beer by Sherwin R. Jones, 2007.