Ale-braised Sausages and Peppers

Another orzo recipe?!? Yep, but you can use any pasta shape you want, or omit the pasta and serve alongside mashed potatoes, as the original recipe suggests.  The first time I made this, I served it with sliced new potatoes sauteed with onion. More recently, I tossed in some orzo, which was really delicious. If you prefer to serve with potatoes, just omit the pasta from the recipe below. I adapted the recipe for 3-4 servings and used Trader Joe's chicken sausage. I only buy chicken sausage that is 'skinless' (i.e. no casing), so I'm a bit limited on flavors. The jalapeno chicken sausages I used have a strong flavor, but we liked it. 

Ale-braised Sausage and Peppers

Ingredients:
3 skinless chicken sausage links, sliced
1 Tablespoon extra virgin olive oil
1 medium yellow onion, sliced
1 red bell pepper, sliced
1 1/2 Tablespoons flour, divided
3/4 cup ale
3/4 cup chicken broth
1 1/2 Tablespoons dried chopped thyme
1 cup uncooked orzo pasta

Directions:
1. Heat a pot of water to boiling for the pasta.

2. Heat sausage slices in a pan over medium-high heat for a few minutes until lightly browned. Transfer to a plate, set aside and keep warm.

2. Heat the olive oil in the same pan and add the onion and pepper. Cook until golden, around 5 minutes. Meanwhile, cook the orzo.

3. Stir in 1 Tablespoon flour and cook 1-2 minutes. Whisk in ale until mixture is smooth and bubbly. Add the thyme and broth, whisking to blend and bring to a simmer. Reduce heat to medium-low and cover for 15 minutes, stirring occasionally.

4. Return the sausage to the pot. Add orzo, and season with salt and pepper.

Source: Adapted from Good Things Catered and Williams-Sonoma