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Beer is fun. And so it goes without saying that cooking with beer is also fun. Since the brew brings the flavor, hygiene you can lay off the spice drawer for a night. You can also experiment with different varieties based on season — a Corona and lime marinated skirt steak in the summer, Pumpkin ale and short ribs for Autumn (this recipe coming soon). And of course there’s the sampling while you cook…
Since it’s Fall, I went with a nice, coffee-flavored Stout, whose name I cannot recall at the moment, but you can substitute your favorite Mocha Porter (Rogue makes a good one), brown ale or a time-tested Guiness. The recipe starts with sauteed onions and browned sausages in a rather large pot. Add some sliced apples, pears, whole cranberries and a bottle of stout and pop it in the oven for an hour and a half and you’ve got a delicious Sunday supper.
Make sure you’ve got some crusty bread to mop up the beer-y juices, or serve with roasted or mashed potatoes. Either way, you’ve got a hearty, healthy and really tasty meal.