Poach sausages in beer, then throw them on the grill for a next-level cookout.
2 packages Lovera's Original Italian Sausage
1 can Coop Ale Works, Spare Rib Pale Ale
4 tablespoons Hiland Butter
1 medium onion, sliced
1 medium bell pepper, sliced
8 ounces J-M baby portabella mushrooms, sliced
1½ teaspoons Head Country All-Purpose Championship Seasoning
2 La Baguette French loaves, cut into fourths and sliced
1. Cut sausages into 4-5 links each. Poach sausages in Coop beer. Simmer beer in a large saute pan, and poach links in batches for 5 minutes each in the beer. Reserve the sausage for grilling and the beer poaching liquid for the saute.
2. Heat a large saute pan with the butter, and saute the onions and peppers until they have just started browning. Add the mushrooms, and saute until golden brown. Don't leave unattended, and stir until golden brown. Pour the reserved beer over the vegetables, and simmer until thickened, to create a butter-beer sauce.
3. Grill the sausages over medium-high heat on an outdoor grill or inside in a grill pan. Serve with the French bread.