Beer Braised Chicken Sausages and Potatoes

I've had this recipe in my reserves for quite some time.  I don't often eat chicken sausages, or any sausages for that matter.  Something about the "natural pork casing" has always put me off. 

While I really enjoyed the flavors in this dish, I think next time I'd substitute low sodium chicken broth for the 2 cups of water.  I feel like it needed a little more to it. 

Beer Braised Chicken Sausages and Potatoes
adapted from Everyday Food


1 lb chicken sausages (or pork)
1 lb red potatoes, cut into 1 inch chunks
2 cups water
1 12oz. pale ale beer
1 onion, thinly sliced
1 Tablespoon dried rosemary or thyme
2 Tablespoons olive oil
1 teaspoon red wine vinegar

In a dutch oven, heat 1 Tablespoon of olive oil over medium-high heat.  Add chicken sausages and cook until browned on all sides - about 8-12 minutes.  Add the onions and cook until soft, about 7 minutes.  Stir frequently.  Add potatoes, beer and water and bring to a boil.  Lower heat to a simmer, cover and cook 20 minutes, or until potatoes are fork tender.  While this is cooking, in large bowl combine 1 Tablespoon olive oil, red wine vinegar and rosemary/thyme.  Once your potato mixture is done, remove sausages and keep warm.  With slotted spoon, take out the onions and potatoes and toss them in the olive oil/red wine mixture.  Set aside.  Return the beer mixture to high heat and boil until reduced by half, about 12-15 minutes.  Once it's done, serve your sausages and potatoes with the beer mixture, season with salt and pepper and enjoy!