Site Updated:
January 6, 2015

This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at


(Please note due to unavoidable circumstances, Janet was unable to provide us with a new recipe this month. We are recycling a staff favorite!)


Smoked Beer & Sausage Stew
Smoked beer is a specialty of Bamberg, Germany where it’s called rauchbier. Find it in specialty stores and online. It’s the key ingredient in this tangy, one-pot stew.

Cut sausage in half lengthwise, then slice 1/4 inch thick. In a roomy saucepan, stir-fry  sausage in hot oil, gradually stirring in onion, pepper and apple until brown bits form. Add tomatoes, thyme and beer. Cover, bring to a boil, reduce heat and simmer over low heat until vegetables are tender. Adjust seasonings, ladle into shallow soup plates and serve with hot, buttered rye rolls. Serves 4.

Pressure cooker method: Proceed as above. Bring to full pressure for 5 minutes, then let cooker return to normal on its own, remove lid and serve. Do not quick-cool.

Slow cooker method: Pile everything into a slow cooker, stir,  and cook 6 hours on High or 8 hours on Low.
16-ounce package fully cooked turkey sausage
2 tablespoons vegetable oil
2 large sweet potatoes, peeled and diced
Medium onion, diced
Medium green pepper, seeded and diced
Tart apple, e.g. Granny Smith, seeded and diced
15-ounce can diced tomatoes
1 teaspoon crumbled dried thyme
12-ounce bottle or can of smoked beer, aka rauchbier
Freshly ground pepper and sea salt to taste


See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at

Any other ideas? E-mail and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter  

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