Hmmm…Beer — Wilderness North

Celebrating 30 Years of Wilderness North  –          


It’s October. The leaves have changed, there is a chill in the air, and we’ve all pulled out our favourite sweaters for walks in the bush. October also means beer—Octoberfest! One year we were travelling and celebrated in Big Bear, CA. It was great! Meryl & I and the boys (Alan and Bernard) sat in a community centre and partook in the local beer scene. Oh, the memories!

When reaching for a cold one, I am more apt to pick specialty beers or beers from other countries. When I spent 3 weeks in China on placement (in chef’s school) I drank beer all the time. Not only was it plentiful, it was cheaper to drink than water…

Like everyone, I enjoy a good brew, but I also love cooking with it as well.
This week’s recipe is simple, but tasty and whatever beer you don’t use, won’t go to waste either 🙂

Beer Sausages

• 3 pounds of sausages (your choice, I love a good deer sausage for this)
• 3 cups of beer, as needed
• 6 cloves of garlic, finely minced
• 1 onion, thinly sliced
• 1 tbs vegetable oil


  • Prick each sausage a half-dozen times with a fork or thin kabob skewer.
  • Marinate sausages in beer and garlic for about an hour in the refrigerator.
  • Arrange onion slices on the bottom of a sauté pan forming a layer just large enough to float all sausages. Place sausages on top and add leftover marinade.
  • Cover and place pan over medium heat, gradually bringing liquid to a simmer. Poach sausages until half-cooked (4 to 5 mins).
  • Transfer sausages to a rack on a baking sheet to drain or drain in a colander.
  • Meanwhile, preheat grill to medium-high. Oil the grill grate. Lightly brush sausages on all sides with oil and place on grill.
  • Grill until casings are crisp and nicely browned and sausages are cooked through, (4 to 6 mins/side). Insert a thin metal skewer into the center of a sausage to check for doneness: It should come out hot to the touch.
  • Transfer sausages to a platter and let rest for 3 minutes. Serve on toasted buns with condiments of your choice.

Serve with potato salad, coleslaw, or a green salad and plenty of spicy brown mustard
Happy Cooking,

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