1 1/2 pounds sweet Italian sausages
1 medium yellow onion (halved and thinly sliced)
12 ounces pale ale beer
1 1/2 pounds small red potatoes (halved)
1 tablespoon red-wine vinegar
2 tablespoons fresh parsley (chopped)
1 In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides,about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium and cook until potatoes are tender, about 20 minutes.
2 Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooling liquid) and toss to combine.
3 Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.
4 Servings
