Sausage, Pretzel, and Beer Dressing
Name a better foodie holiday than Thanksgiving. Trick question - you can’t! The turkey, the cranberries, pie, and, of course, plentiful carbs, including the dressing (or stuffing, if you’re baking it in the bird). And you know we had to bring a little beer to the party. Break out of your box and give this Oktoberfest-inspired Sausage, Pretzel, and Beer Dressing a try. It plays with flavor and texture–savory and sweet, velvety and crisp, porky and herby, all the delicious things!
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour and 15 minutes
Servings: 6
Ingredients
- ½ pound breakfast sausage
- 8 cups pretzel buns (diced)
- 1 cup of diced onions
- ¼ cup of diced celery
- 1 12 oz. can of Ancient City Brewing Galleon’s Golden Ale
- ½ cup chicken stock
- 1 tablespoon of fresh thyme
- 1 tablespoon of fresh sage
- 1 tablespoon of fresh parsley
- 6 tablespoons of unsalted butter
Instructions
1. Preheat the oven to 275F.
2. Scatter the diced pretzel buns on a sheet tray and arrange them in a single layer – these babies need space to brown! Bake for 30 minutes, turning them over about halfway through to give them an even crisp.
3. When the bun bits are dry and crisp, they’re ready! Remove from the oven and set them aside to cool.
4. Bump the oven temp up to 350F.
5. While the oven is heating, melt 2 tablespoons of butter in a medium pot over medium heat.
6. Throw in the onions and celery and sauté until the onions are translucent.
7. Add the sausage and cook until the sausage is brown throughout.
8. Pour in that liquid gold, aka ACB Galleon’s Golden Ale, and deglaze the pan, using a wooden spoon to scrape up all of the delicious, browned bits on the pan’s bottom–this is FLAVOR! Simmer for a few minutes to let the alcohol burn off.
9. Add the chicken stock and thyme, and season with salt and pepper to taste.
10. Transfer the crisped pretzel buns to a generously large bowl – you want space to toss them with the liquid without squishing them. Pour the sausage and beer elixir over the pretzel cubes and gently combine – take your time and be gentle!
11. Prepare an ovenproof baking dish by smearing the inside with softened butter and pour the stuffing inside.
12. It’s Thanksgiving–go ahead and dot 2 tablespoons of butter across the top of the dressing for maximum buttery goodness.
13. Bake for 30 to 45 minutes until the top is golden brown and delicious!
14. Serve with your favorite Thanksgiving spread and fresh Ancient City Brewing Galleon’s Golden Ale from the can or growler.
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