February/March 2011

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for FloridaCruising.com. She blogs weekly at http://www.BoatCook.blogspot.com

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

 

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