Beer-braised sausage and kale pasta recipe

Published January 25, 2011 1:30AM (EST)

Serves 4-6


  • 1 pound spaghetti
  • 1 white onion, chopped
  • 4 sausages, flavor of your choosing (except breakfast sausage), meat removed from casings, if applicable. Otherwise, slice into bite-size chunks
  • 5 cloves garlic, minced
  • 1 pound kale leaves, washed, center ribs removed, loosely chopped
  • 1 12-ounce bottle dark beer (porter, stout or dark ale)
  • 1 tablespoon mustard
  • 1 cup freshly grated Parmesan
  • Olive oil, as needed
  • Salt and pepper to taste


  1. Heat olive oil in a Dutch oven over medium-high heat and brown sausage meat, breaking up with a wooden spoon.
  2. Remove sausage and add onions and sauté until soft, about 5 minutes.
  3. Toss in garlic and heat until aromatic (do not let garlic burn).
  4. Add kale; it will fill up the entire pot but will wilt quickly and significantly as you stir. Drizzle in a little more olive oil if necessary.
  5. Add sausage back to pot, add beer, bring to a boil and turn down heat to medium-low. Cover and cook for 20 minutes or until kale is tender.
  6. Meanwhile, prepare spaghetti according to package directions until al dente.
  7. Stir salt, pepper and mustard into kale.
  8. Stir in freshly grated Parmesan to thicken sauce.
  9. Toss in pasta and allow it to finish cooking in the sauce. Serve in warmed bowls, garnished with parmesan, salt and pepper and a drizzle of olive oil.

By Dave Copeland

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