Makes: 4 servings
Prep Time: 30 minutes
Cook Time: 5 minutes
1 t vegetable oil
1 large red onion, thinly sliced
1/3 c dried cherries
5 T cider vinegar, divided
2 T + 3/4 c Porter Beer, divided
1 t brown sugar
1/2 t salt
1/4 t black pepper
3 T molasses
1/4 c apricot preserves
12 oz kielbasa sausage, cut into 8 pieces
8 slices pumpernickel bread OR 4 kaiser rolls, toasted or lightly grilled
- Make onion jam by warming vegetable oil in medium, non-stick skillet over medium-high heat. Stir in onion slices. Sauté for about 4 minutes, until wilted. Stir in dried cherries, 2 tablespoons cider vinegar, Porter Beer and brown sugar; reduce heat to low. Cover and cook over low heat until onions are very tender, about 10 minutes. Deglaze pan with additional 1/4 cup Porter Beer. Stir in salt and pepper. Set aside until ready to serve.
- To make glaze, whisk together in small saucepan 1/2 cup Porter Beer, molasses, apricot preserves and 3 tablespoons cider vinegar. Bring to a simmer over low heat; let bubble for 5 minutes.
- Prepare grill. Arrange kielbasa on grill or under broiler; let it cook on both sides, turning, until a bit charred, about 2 minutes per side. Brush with glaze. Move kielbasa to side, where the fire or heat is not so hot. Let sausage cook until glaze caramelizes, about 1 – 2 minutes, then turn sausage again and glaze other side. Repeat glazing two or three times, until sausage is nicely coated and charred.
- Serve immediately, on bread or rolls, with onion jam.
Recipe courtesy of the National Beer Wholesalers Association.