2 Tbs. olive oil
2 lb. cooked sausages, such as bratwurst or kielbasa, sliced
1 large yellow onion, thinly sliced
1 large red bell pepper, seeded and sliced
2 Tbs. all-purpose flour
1 cup ale
1/2 cup apple cider
3 Tbs. chopped fresh thyme
1 1/2 cups chicken broth
Salt and freshly ground pepper, to taste
Mashed potatoes for serving (see related recipe at left)
In a Dutch oven over medium-high heat, warm the olive oil. Add the sausages and cook, stirring and turning often, until browned, 4 to 5 minutes. Transfer to a plate.
Add the onion and bell pepper to the pot, reduce the heat to medium, and sauté until tender and golden, about 5 minutes. Add the flour and cook, stirring, until golden, 1 to 2 minutes. Whisk in the ale and cider until the mixture is smooth and bubbly. Add the thyme and broth, whisking to blend, and bring to a simmer.
Return the sausages to the pot. Cover, reduce the heat to medium-low and cook until the flavors are blended, about 15 minutes. Uncover and simmer until the sauce is slightly reduced, about 5 minutes. Season with salt and pepper.
Divide the sausages and sauce among warmed plates and serve immediately with mashed potatoes alongside. Serves 4 to 6.