June 9, 2019 12:45 pm
Updated: June 9, 2019 2:37 pm

Recipe: Beef and beer sausage with mustard and sauerkraut

WATCH: Pasqual Stufano, Head Butcher at Two Rivers Specialty Meats in North Vancouver, shows us what to ask for when you are at your local butcher shop, how to pick between different cuts and best way to cook the meats.



– 1 lb beef & beer sausage (or any of your favorite types!)
– 60 g Two Rivers Specialty Meats House Made Mustard
– 100 g sauerkraut
– 1 Tbsp cooking oil


1. Fill a frying pan 3/4 full of water and bring to boil.
2. Place sausages in water, reduce heat to a low simmer and cover with lid.

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3. Continue to poach sausages for 10-12 minutes or until you achieve an internal temperature of 160°F with an insta-read thermometer.
4. Remove sausages from water and set aside.
5. Take the same frying pan and drain all liquid from it. Place frying pan back on burner at medium-high heat with the tablespoon of cooking oil.
6. Once the pan is hot and the oil is shimmering, add sausages and fry for 3 minutes on each side until well browned.
7. Remove sausages from pan and set aside.
8. Slice sausages on a bias and arrange on a board or plate and garnish with mustard and sauerkraut. Dig in!

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