Bacon Wrapped Venison Polish Sausage with Peppers and Onions
Summer is the time for grilled brats and sausages. Whether you make your own, or have them made at a processor, venison sausages are perfect for this recipe. While plain grilled sausage is good, it doesn't take much effort to really kick them up a notch.
Wrap each sausage in a slice of bacon. Then grill them until the bacon is crisp. Top with the beer braised onions and peppers and you have a dog that anyone will enjoy. Summertime on a bun.
- 1 pack of venison polish sausage, brats or hot dogs
- 2 bell peppers, sliced
- 2 sweet onions, sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 beer
- Bacon, one slice per sausage
- Toothpicks to secure the bacon, two per sausage
Add butter and olive oil to a large pot and heat over medium-high until the butter is melted and bubbling. Add the onions and peppers to the pot and salt well. Sauté for five to 10 minutes until the onions and peppers soften. Pour in the beer and add the sausages to the pot. Cover with a lid, reduce heat, and simmer for 10 minutes.
Remove the lid and move the sausages to a plate. With the lid off, turn the heat back up to a fast simmer and let the beer reduce to form a thick sauce.
While the onions and peppers simmer, wrap each sausage in a slice of bacon, securing each end with a toothpick. Grill over medium coals until the bacon is crisp and brown, about five to 10 minutes depending on heat. Be careful not to let the bacon grease cause a flair up to burn your sausages.
Once the bacon is done, place the sausages on a good bun and top with braised onions and peppers. Enjoy.