Beer pairing and what to cook with:
Try a light lager, golden ale, or even a stout. It really doesn’t matter what you use, as long as it’s mild in flavor. Last time I made this, I used a Pompous Ass from Great Lakes (an American style English ale).
Pair this dish with something that cuts through the rich, fatty flavors of this dish.
2 tablespoons olive oil
1 pound Italian sausage cut into 2 inch pieces
1 tablespoon of butter
1 large sweet onion (diced)
1-2 bell peppers cut into strips
1 can of beer (473ml / 16oz) - depending on if you add more or less, you can experiment with different cooking times and methods (example: finishing it off in the oven over a long period of time)
1 teaspoon crushed red pepper flakes
Depending on how your sausage is flavored, you might want to experiment with some additional spices, such as cayenne, paprika, and cumin.
In a large cast iron pan, heat olive oil over medium-high heat. Once hot, add sausages and brown the sausage. Turn occasionally until all sides are browned. When browned, remove sausage from skillet; set aside.
Turn the heat down slightly (medium-low) and add the diced onions with butter. Cook until the onions start to become translucent. Add the sliced peppers in and flavor to taste.
After the peppers have browned, add beer and sausages, bring to a boil. Cover and reduce heat to medium. Simmer for 30 minutes. Salt to taste.