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Sausage and Peppers with Cream Ale & Creamy Polenta

Serves  6  Prep Time 20 hours | Cook Time 1 hour


Sausage and Peppers with Cream Ale

2 lb Italian sausage
1 Medium onion
1 Garlic clove
3 Bell peppers, cut into strips
½ Can Cream Ale or Hefeweizen

Creamy Polenta

1 cup Polenta
3 cup Cream Ale
1 cup Water
1 cup Whole milk
¼ cup Extra virgin olive oil
2 tsp Unsalted butter
⅓ cup Parmesan cheese
Salt and pepper


Sausage and Peppers with Cream Ale

  1. In a frying pan on medium high heat, brown sausages on all sides for approximately five minutes.
  2. Remove sausages from the pan and begin sweating onions.
  3. Season with salt and pepper.
  4. Add peppers, season again and sauté for 10 minutes.
  5. Deglaze with Cream Ale or Hefeweizen and reduce liquid by half.
  6. Return sausages to the pan and cover. Cook for 10 minutes on medium low heat until sausages are cooked through.
  7. Serve over creamy polenta (recipe follows).

Creamy Polenta

  1. Bring beer, water and milk to a simmer. Slowly whisk polenta into liquid and turn heat down to low (if you have a simmer burner use it on the lowest setting). Cook polenta, stirring every three minutes, for one hour.
  2. Remove from heat and add olive oil, butter and cheese.
  3. Season with salt and pepper.

© Muskoka Brewery Inc.

Suggested Pairings: Find commonalities by trying this beer with a cream ale or Hefeweizen. Bock can also bring out the taste of the sausage while a smooth style beer like an amber lager or pilsner will match well with polenta. (linked to Beer Styles subpage)

What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.


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