Restaurants›Big Ditch Brewing Company›THE DRUNKEN PIG Recipe

THE DRUNKEN PIG Recipe

Time50m

Serves4

Hanzlian’s Drunken Pig sausage made with our Low Bridge Golden Ale, beer braised onions, mashed potatoes, Excavator gravy and seasonal vegetable

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients for The Drunken Pig

4 links Hanzlian’s Drunken Pig sausage1 cup Low Bridge Golden Ale2 cups Onions, sliced2 tablespoons Butter4 cups Mashed potatoes2 cups Excavator gravy2 cups Seasonal vegetables (e.g., green beans, carrots)1 teaspoon Celtic sea salt1 teaspoon white, green, and black pepper

Method

Directions for Preparing The Drunken Pig

Braised Onions

In a skillet, melt the butter over medium heat. Add the sliced onions and sauté until they are translucent. Pour in the Low Bridge Golden Ale, add salt and pepper, and cook until the onions are caramelized and the beer has reduced, about 15-20 minutes. Set aside.

Cook the Sausages

In the same skillet, add the Drunken Pig sausages and sear them until browned on all sides. Reduce the heat to low, cover, and let them cook through for about 10-12 minutes.

Prepare the Gravy

Heat the Excavator gravy in a saucepan over medium heat until warmed through. Stir occasionally.

Cook the Seasonal Vegetables

In a separate pot, steam or sauté the seasonal vegetables until tender, about 5-7 minutes.

Plate the Dish

On each plate, serve a generous portion of mashed potatoes, top with the beer braised onions, place the sausages on the side, and drizzle with Excavator gravy. Add the seasonal vegetables on the side.