📝 About This Recipe
Transform the humble pantry staple into a sophisticated appetizer with this elevated take on Vienna Sausages. Inspired by German 'Würstchen' traditions, these delicate bites are seared to a golden crisp and glazed in a sweet-and-savory reduction of honey, Dijon, and dark ale. It is a nostalgic comfort food reimagined for the modern charcuterie board, offering a perfect balance of smoky, salty, and tangy notes.
🥗 Ingredients
Main Ingredients
- 2 cans Vienna Sausages (9 oz each, drained and patted dry)
- 2 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Olive Oil (extra virgin)
The Glaze
- 1/4 cup Dark Ale or Stout (gives a deep malty flavor)
- 1 tablespoon Dijon Mustard (smooth or grainy)
- 2 tablespoons Honey (clover or wildflower)
- 1 teaspoon Apple Cider Vinegar (for acidity)
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish & Presentation
- 1 tablespoon Fresh Chives (finely minced)
- 2 tablespoons Pickled Red Onion (for a pop of color)
- 1 pinch Flaky Sea Salt (Maldon or similar)
👨🍳 Instructions
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1
Open the cans of Vienna sausages and drain the liquid completely. Gently pat each sausage dry with a paper towel; removing excess moisture is crucial for achieving a proper sear.
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2
In a small mixing bowl, whisk together the dark ale, honey, Dijon mustard, apple cider vinegar, smoked paprika, and black pepper until the glaze is smooth and emulsified.
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3
Place a large stainless steel or cast-iron skillet over medium-high heat. Add the olive oil and butter, swirling until the butter is melted and foaming slightly.
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4
Carefully place the dried sausages into the skillet in a single layer. Do not overcrowd the pan; work in batches if necessary.
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5
Sear the sausages for 4-5 minutes, rolling them occasionally with tongs, until they are golden brown and slightly blistered on all sides.
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6
Reduce the heat to medium-low. Pour the prepared glaze mixture over the sausages in the pan.
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7
Simmer the glaze, rolling the sausages continuously so they are evenly coated. The liquid will begin to reduce and thicken into a sticky syrup.
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8
Continue cooking for 3-4 minutes until the glaze clings tightly to the sausages and they take on a deep, mahogany sheen.
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9
Remove the skillet from the heat immediately to prevent the honey in the glaze from burning.
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10
Transfer the glazed sausages to a warm serving platter or a wooden charcuterie board.
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11
Drizzle any remaining glaze from the pan over the top of the sausages.
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12
Garnish with a sprinkle of minced chives, pickled red onions, and a tiny pinch of flaky sea salt to brighten the flavors.
💡 Chef's Tips
Always pat the sausages dry; if they are wet, they will steam rather than brown. Use a high-quality dark beer for the glaze to add complexity without bitterness. If you prefer a spicy kick, add a teaspoon of sriracha or a pinch of cayenne to the glaze. Don't walk away during the glazing process, as the sugars can transition from caramelized to burnt very quickly. For a more rustic look, slice the sausages on a bias before searing to increase the surface area for the glaze.
🍽️ Serving Suggestions
Serve alongside a variety of hard cheeses like sharp cheddar or aged gouda. Pair with a cold Pilsner or a robust Stout to complement the malty glaze. Provide toasted baguette slices or pretzel crisps for scooping up extra glaze. Accompany with cornichons or spicy pickled okra to cut through the richness. Offer elegant bamboo toothpicks for easy, mess-free snacking.