I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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November 2022

November 8, 2022

Beer-Braised Sausages (pølser i ølbad)

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Beer-Braised Sausages
Beer-Braised Sausages
Beer-Braised Sausages

This is the season we find ourselves cooking outdoors as much as possible, grasping onto the end of autumn. A good sausage (pølser), whether cooked outdoors over an open fire or on the stovetop, is always welcome. To get the most flavor while ensuring the sausages don’t dry out, braising sausages in beer (øl) is a match made in heaven.

Of course, beer and sausages are a classic combination, and this dish couldn’t be simpler to make. I recommend using a light to dark beer of your choice but avoid IPAs and anything overly hoppy – and be sure to pick up more than one bottle so you have something to drink alongside.

These beer-braised sausages go great with spicy mustard and served in a bun, on top of mashed potatoes, or on their own. You can even reduce the liquid with the onions into a thick sauce and spoon it over the sausages for an intense flavor bomb.

Beer-Braised Sausages

Beer-Braised Sausages (pølser i ølbad)

Serves 4 to 8

  • 2 tablespoons oil
  • 8 good quality sausages
  • 1 onion, sliced thinly
  • 1 12-ounce (330 ml) bottle beer, such as a lager or pilsner
  • Couple sprigs of fresh oregano
  • Spicy mustard, to serve

In a large skillet, heat the oil over medium-high heat. Add the sausages and sear until brown on all sides. Transfer the sausages to a plate and set aside. Add the onion slices to the skillet and sauté for 5 to 7 minutes or until softened and golden brown, adding more oil if necessary. Slowly pour in the beer and bring to a boil. Lower the heat to medium and add the sausages and sprigs of oregano. Gently simmer for 15 minutes or until the sausages are cooked through. If desired, reduce the liquid into a thick sauce and spoon it over the finished sausages.

Serve the sausages and onions warm with spicy mustard.

Leftover sausages? Make Norwegian betasuppe.

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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