Earthy Delights Recipe

Pan-fried Sausages with Dark Beer and Porcini Mushrooms

Pan-fried Sausages with Dark Beer and Porcini Mushrooms
We’re happy to share in Oktoberfest by presenting this hearty dish with roots in traditional German cuisine. Sausage, beer and mushrooms figure prominently in German cookery and are three of our favorite food groups, so why not enjoy them all together? What sets this dish apart is the inclusion of dried mushrooms, simmered along with the sausages in dark beer and the liquid used in their reconstitution.

1 pound sweet Italian turkey sausage or bratwurst
1 small onion, peeled & chopped
1 ounce dried porcini mushrooms (Boletus edulis)
1 tablespoon extra virgin olive oil
½ cup dark beer
2-3 sprigs fresh thyme
Sea salt and freshly ground black pepper to taste



Soak the mushrooms for 20 – 30 minutes in a bowl with 2 cups of hot (not boiling) water. When they are soft and pliable, drain them, reserving the soaking liquid. Rinse them gently, but thoroughly in cool running water. Drain again, pat dry and chop coarsely. Set the mushrooms aside momentarily.


Allow the mushroom soaking liquid to stand for a while to let any sediment settle. Carefully decant or pour off the liquid, leaving the sediment behind. Alternatively, filter the water in which the mushrooms have soaked through a strainer lined with a paper towel or coffee filter. Set aside.


Heat a pan large enough to hold all the sausages in a single layer over medium heat. When hot, add the olive oil and the onions and cook, stirring frequently, until onions are translucent and softened, about 5 minutes.


Poke a few holes in the sausage with the tines of a sharp fork to keep them from bursting as they cook. Add the sausage to the pan with the onions, turning to brown well on all sides. Pour in the dark beer and add the thyme sprigs, then reduce the heat so that the beer continues to bubble at a gentle simmer. Turn the sausages from time to time.


When the beer has evaporated completely, remove the sausages from the pan and set aside. Add the chopped reconstituted porcini and the mushroom soaking liquid. Turn up the heat until it begins to simmer, then reduce slightly to keep it at a low, gentle simmer.


Cook, stirring occasionally, until the liquid has almost completely evaporated. Return the sausages to the pan and simmer for a few minutes, scraping up any tasty bits from the bottom of the pan. Taste and season with salt and pepper. Remove the pan from the heat and tip it slightly, skimming off the excess fat, if any. Serve the sausages over polenta, mashed potatoes, or rice, with the porcini mixture spooned over the top.