Marolles Rustic Pork Sausages with Beer-Beer

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Smoky, herb-infused pork sausages slow-cooked in beer, served with a tangy mustard slaw for a hearty, folksy Brussels street food experience. This Belgian quick recipe, ready in about 55 minutes, pairs pork casings, ground pork, and Belgian beer for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz (pre-stuffed) pork casings
• 1.5 lbs ground pork
• 1 cup (lager or ale) Belgian beer
• 1 (finely diced) onion
• 3 (minced) garlic cloves
• 1 tbsp (fresh thyme, chopped)
• 1 tsp caraway seeds
• 1 cup (coleslaw mix + 2 tbsp apple cider vinegar + 1 tbsp honey + 1 tsp Dijon mustard) mustard slaw
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 finely diced onion and 3 minced garlic cloves, sauté for 5 minutes until softened.
2. Step 2: Stir in 1 tbsp fresh thyme, 1 tsp caraway seeds, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute to release aromatics.
3. Step 3: Add 1.5 lbs ground pork and cook for 5-7 minutes until browned, breaking into small pieces. Pour in 1 cup Belgian beer and stir to deglaze the pan, scraping up browned bits.
4. Step 4: Reduce heat to low, cover, and simmer for 20-25 minutes until the pork is tender and the liquid is absorbed.
5. Step 5: Meanwhile, prepare the mustard slaw by mixing 1 cup coleslaw mix with 2 tbsp apple cider vinegar, 1 tbsp honey, and 1 tsp Dijon mustard. Toss until coated.
6. Step 6: Serve the pork sausages (either store-bought or homemade) alongside the slaw, garnished with a sprinkle of thyme and a drizzle of beer reduction (reserve 1 tbsp beer from the skillet to drizzle).