Come Dine with Me..: Sweet Steamed Colostrum Milk Pudding (Kalvdans, Kh...: Sweet and delicate white cakes made from colostrum milk. This is modern look of cheek This popular Dessert is made from th...
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Wednesday, December 4, 2013
Thursday, June 13, 2013
Breakfast Pizza Recipe
What family doesn't love pizza? Our family also gets a kick out of having breakfast for dinner. Breakfastpizza is the perfect solution. The pizza crust is made from crescent rolls. It is topped with traditional breakfast ingredients including your choice of sausage, bacon or ham (or all three!), hash brown potatoes, and roasted red peppers. Eggs take the place of pizza sauce, and of course, it is topped with cheese. If you serve this with a generous portion of fresh fruit, you can stretch the recipe to feed 6.
Yield: 4 servings
Ingredients:
1 (8-ounce) can crescent rolls (see Notes)
1/2 pound bulk breakfast sausage, bacon, ham or a combination
1 cup shredded hash brown potatoes
4 large eggs (about 1 scant cup)
1/4 teaspoon onion powder
Salt and freshly-ground black pepper to taste
1/4 cup diced roasted red peppers
1/4 cup sliced green onions (scallions), green tops included
1 to 1-1/2 cups fine-shredded Cheddar cheese
1/4 cup grated Parmesan cheese (not the shelf-stable stuff in the can)
Preparation:
Preheat oven to 375 F. You will need a 12-inch pizza pan (larger will also work) or a heavy rimmed baking sheet at least 12 inches long and 12 inches wide.
Brown the sausage in a heavy skillet over medium heat, stirring to create large crumbles. When no pink remains, remove sausage crumbles with a slotted spoon to a bowl to cool. Drain off any excess oil. (If using, the bacon should be cooked and chopped. The ham should be cut into 1/2-inch dice.)
In the same skillet, cook the hash browns until golden brown. Let cool while you prepare the crust.
To make the crust, open the can of crescent rolls and separate the dough into triangles. Arrange the triangles in a circle with the points to the center, slightly overlapping the long edges. Use your fingertips to seal the long sides and pat into an even circular shape. Roll the outer edge up about 1/2-inch to form a rim to contain the eggs. Distribute hash browns and meat evenly over crust.
Break the eggs into a large bowl and whisk with the onion powder to combine. Pour the eggs over the potatoes and meat. Sprinkle with salt and pepper to taste.
Top with roasted red peppers and green onions over the eggs. Finish with the Cheddar and Parmesan cheeses.
Bake 20 to 25 minutes until crust is browned and eggs are set. Cut into wedges to serve.
Yield: 4 servings
Ingredients:
1 (8-ounce) can crescent rolls (see Notes)
1/2 pound bulk breakfast sausage, bacon, ham or a combination
1 cup shredded hash brown potatoes
4 large eggs (about 1 scant cup)
1/4 teaspoon onion powder
Salt and freshly-ground black pepper to taste
1/4 cup diced roasted red peppers
1/4 cup sliced green onions (scallions), green tops included
1 to 1-1/2 cups fine-shredded Cheddar cheese
1/4 cup grated Parmesan cheese (not the shelf-stable stuff in the can)
Preparation:
Preheat oven to 375 F. You will need a 12-inch pizza pan (larger will also work) or a heavy rimmed baking sheet at least 12 inches long and 12 inches wide.
Brown the sausage in a heavy skillet over medium heat, stirring to create large crumbles. When no pink remains, remove sausage crumbles with a slotted spoon to a bowl to cool. Drain off any excess oil. (If using, the bacon should be cooked and chopped. The ham should be cut into 1/2-inch dice.)
In the same skillet, cook the hash browns until golden brown. Let cool while you prepare the crust.
To make the crust, open the can of crescent rolls and separate the dough into triangles. Arrange the triangles in a circle with the points to the center, slightly overlapping the long edges. Use your fingertips to seal the long sides and pat into an even circular shape. Roll the outer edge up about 1/2-inch to form a rim to contain the eggs. Distribute hash browns and meat evenly over crust.
Break the eggs into a large bowl and whisk with the onion powder to combine. Pour the eggs over the potatoes and meat. Sprinkle with salt and pepper to taste.
Top with roasted red peppers and green onions over the eggs. Finish with the Cheddar and Parmesan cheeses.
Bake 20 to 25 minutes until crust is browned and eggs are set. Cut into wedges to serve.
Saturday, September 15, 2012
Raspberry Chocolate Cake Recipe
Just about any type of chocolate cake is hard to resist. This one goes over the top with a luscious raspberry liqueur filling and is elevated to perfection with a rich cocoa cream cheese frosting. The result is a show-stopper on the table, but is surprisingly not difficult to make. Coffee enhances the rich chocolate flavor. Make sure you buy seedless raspberry jam. If you cannot use raspberry liqueur, substitute raspberry extract, raspberry syrup, or raspberry jam.
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 20 minutes
Yield: 16 servings
Ingredients:
3 cups sugar
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1-1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 eggs
1-1/2 cups strong brewed coffee, room temperature
.
Filling:
3 Tablespoons all-purpose flour
6 Tablespoons 2% milk
6 Tablespoons shortening
3 Tablespoons butter, softened
3 cups confectioners' sugar
2 Tablespoons raspberry liqueur
1/4 teaspoon salt
2 drops red food coloring, optional
4 Tablespoons seedless raspberry jam, melted
.
Frosting:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 Tablespoon raspberry liqueur
4 cups confectioners' sugar
Preparation:
Line three greased 9-inch round baking pans with waxed paper and grease paper; set aside.
In a large bowl, combine sugar, flour, cocoa, baking soda, salt, and baking powder.
Combine the buttermilk, oil and vanilla extract; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
Pour batter into prepared pans. Bake at 350 degrees F. for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool.
In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.
Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 Tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes.
Spread 1/2 cup filling over cake on the plate to within 1/4 inch of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.
In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
Yield: 16 servings
Nutritional Facts: 1 slice equals 738 calories, 28 g fat (10 g saturated fat), 73 mg cholesterol, 573 mg sodium, 118 g carbohydrate, 2 g fiber, 7 g protein.
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 20 minutes
Yield: 16 servings
Ingredients:
3 cups sugar
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1-1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 eggs
1-1/2 cups strong brewed coffee, room temperature
.
Filling:
3 Tablespoons all-purpose flour
6 Tablespoons 2% milk
6 Tablespoons shortening
3 Tablespoons butter, softened
3 cups confectioners' sugar
2 Tablespoons raspberry liqueur
1/4 teaspoon salt
2 drops red food coloring, optional
4 Tablespoons seedless raspberry jam, melted
.
Frosting:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 Tablespoon raspberry liqueur
4 cups confectioners' sugar
Preparation:
Line three greased 9-inch round baking pans with waxed paper and grease paper; set aside.
In a large bowl, combine sugar, flour, cocoa, baking soda, salt, and baking powder.
Combine the buttermilk, oil and vanilla extract; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
Pour batter into prepared pans. Bake at 350 degrees F. for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool.
In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.
Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 Tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes.
Spread 1/2 cup filling over cake on the plate to within 1/4 inch of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.
In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
Yield: 16 servings
Nutritional Facts: 1 slice equals 738 calories, 28 g fat (10 g saturated fat), 73 mg cholesterol, 573 mg sodium, 118 g carbohydrate, 2 g fiber, 7 g protein.
Recipe Source: Marlene Sanders, Paradise, Texas, as printed in Taste of Home: Best Loved Recipes: 1485 Favorites from the World's #1 Food & Entertaining Magazine (Reader's Digest)
Sunday, September 2, 2012
Courage
Courage : Manners define you.
Definition:
Courage enables us to face difficulty, danger or pain in a way that allows us to maintain control over a situation. We can build courage by identifying things that frighten or challenge us and thinking of strategies for coping with them. We also can build courage by remembering that nothing can harm us unless Allah wills it and nothing can benefit us unless Allah wills it.
Courage and bravery are two more virtues apparent in the Prophet (peace and blessing be upon him). Courage is a virtue, a component of which is doing the right thing without fearing the consequences being controlled by one's intellect and wisdom. Bravery is a praiseworthy virtue and overcomes fear of harm to one's self. An example is when one engages in combat despite the odds being against oneself. There were many occasions when the Prophet (peace and blessing be upon him) encountered perilous situations however he never faltered and remained steadfast despite the circumstances even when the most courageous and heroic of his Companions retreated. Once he had decided to advance he was never seen to either retreat or waver, there has never in the history of mankind been a person so brave.
Hadith on courage:
The Prophet said, “The bravest is one who overcomes his desires than him who conquers his enemies; for the hardest victory is over self.”
The Prophet said, “The bravest are surely those who have the clearest vision of what is before them and yet still go out to face it.”
The Prophet said, “Courage is not the absence of fear, but the conquest of it.”
The Prophet said, “Courage is standing firm to virtue when all around bend to the winds of change .
The Prophet said, “Violence should never be claimed an equal to Courage. A man who defends his family and lands does so out of duty, whereas a man of courage is one who does not denounce his life of virtue in the face of violence.”
Definition:
Courage enables us to face difficulty, danger or pain in a way that allows us to maintain control over a situation. We can build courage by identifying things that frighten or challenge us and thinking of strategies for coping with them. We also can build courage by remembering that nothing can harm us unless Allah wills it and nothing can benefit us unless Allah wills it.
Courage and bravery are two more virtues apparent in the Prophet (peace and blessing be upon him). Courage is a virtue, a component of which is doing the right thing without fearing the consequences being controlled by one's intellect and wisdom. Bravery is a praiseworthy virtue and overcomes fear of harm to one's self. An example is when one engages in combat despite the odds being against oneself. There were many occasions when the Prophet (peace and blessing be upon him) encountered perilous situations however he never faltered and remained steadfast despite the circumstances even when the most courageous and heroic of his Companions retreated. Once he had decided to advance he was never seen to either retreat or waver, there has never in the history of mankind been a person so brave.
Hadith on courage:
The Prophet said, “The bravest is one who overcomes his desires than him who conquers his enemies; for the hardest victory is over self.”
The Prophet said, “The bravest are surely those who have the clearest vision of what is before them and yet still go out to face it.”
The Prophet said, “Courage is not the absence of fear, but the conquest of it.”
The Prophet said, “Courage is standing firm to virtue when all around bend to the winds of change .
The Prophet said, “Violence should never be claimed an equal to Courage. A man who defends his family and lands does so out of duty, whereas a man of courage is one who does not denounce his life of virtue in the face of violence.”
Monday, July 16, 2012
Chicken Cutlets
Recipe:
500 gm chicken mince
salt, pepper to taste
half tsp turmeric
1 Tbsp ground cumin
1 green chilli, chopped fine
1 lemon
chopped coriander n mint
1 tsp ginger paste
1 tsp garlic paste
half tsp garam masala
2 Tbsp butter
1 and half eggs
3 medium onions, grated
3 slices bread (soaked n crushed)
1 Tbsp gram flour
pinch of bicarbonate of soda
Method:
Dry the mince (in a deep pan on the stove, medium heat) completely with salt, pepper, lemon, chillis, gg, turmeric, cumin, coriander and mint. Set aside.
Heat the butter, add the onions and stir-fry until translucent. Add the dried mince and let it cook for a few mins. Adjust salt/pepper/chilli and lastly sprinkle the garam masala.
Allow to cool, then add the half egg, gram flour, crushed bread, bicarbonate of soda.
Shape the cutlets and arrange on a greased tray, bake in a medium oven (180 C) for 15 mins). You can turn them on the tray and bake them for an extra 5 mins if you want to but it's not necessary to do so. Be VERY GENTLE during turning or removing from tray to avoid breaking the kababs coz they will be soft.
Remove, allow to cool.
Whip the 2nd egg with a tsp of milk, dip the baked cutlets and shallow fry until nice and golden. Blot and serve as a snack (with chutney or lemon) or as a quick meal with rotis n a salad.
CHICKEN SHAMI KABABS
INGREDIENTS
boneless chicken fillets 4 to 5
chanay ki daal abt 3/4 cup (washed n soaked overnight)
1 big onion...peeled
1 whole garlic bulb
fresh ginger piece....same amount as for garlic
dry round red chillies.....9 to 10 or to taste
salt to taste
garam masala powder 2 to 3 tsp or to taste
2 big onions finely chopped
3 green chillies finely chopped
1tsp ginger finely chopped
2tbsp mint leaves finely chopped
boneless chicken fillets 4 to 5
chanay ki daal abt 3/4 cup (washed n soaked overnight)
1 big onion...peeled
1 whole garlic bulb
fresh ginger piece....same amount as for garlic
dry round red chillies.....9 to 10 or to taste
salt to taste
garam masala powder 2 to 3 tsp or to taste
2 big onions finely chopped
3 green chillies finely chopped
1tsp ginger finely chopped
2tbsp mint leaves finely chopped
oil for shallow frying
take a large pot fill with water...add chanay ki daal,1 onion,garlic,ginger n red chillies...let it boil then cover the pot n simmer on low heat until daal is 3/4 done.now add chicken fillets n simmer until fillets tender nicely.then turn on the flame to high to let all the water evaporates n mixture dries out completely.....it should be completely dry with no moistness.turn off the flame....let it cool a bit.......now remove the ginger piece n garlic peels....then grind it all in a food processor to a fine n smooth mixture.
now add garam masala n salt to the mixture....add chopped onions,green chillies,ginger,corriander n mint to it n mix thoroughly.make patties n shallow fry them on medium heat until golden brown.....serve wih ur favourite sauce
Monday, March 26, 2012
Fuzzy Navel Upside-Down Cake Recipe
If you like fuzzy navel cocktails, you will love this cake made with peaches, cherries, and peach schnapps. It makes an attractive presentation on the table. This traditional recipe made the rounds in the 70's, along with Harvey Wallbanger Cake. You can glaze it or not. Glazing gives even more visual appeal, but it is just as delicious without.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
1/4 cup brown sugar (firmly packed)
1 (29-ounce) can peach halves (7 to 8 halves), thoroughly drained and patted dry
7 to 8 maraschino cherries, drained, patted dry, and cut in half
.
Cake:
1 (18-ounces) yellow cake mix with pudding
1 (3-ounce) package vanilla instant pudding mix
3/4 cup fresh orange juice (2 to 3 large oranges - zest before juicing)
1/2 cup oil
1/4 cup peach schnapps
1 Tablespoon grated orange peel zest (use a microplane)
4 large eggs
.
Sauce:
2 Tablespoons melted butter
2 Tablespoons peach schnapps
1/8 teaspoon cinnamon
.
Optional Glaze:
1 cup confectioners' powdered sugar
1 Tablespoon heavy cream or milk
1 to 2 Tablespoons peach schnapps
Preparation:Pre-heat oven to 350 degrees F. Grease and flour a Bundt pan.
Sprinkle the bottom of the pan with the brown sugar. Arrange the peach halves, cut-side up, in the large grooves at the bottom. Place cherry halves, cut-side up, in between the peaches in the smaller grooves.
To make the cake: Combine cake mix, pudding mix, orange juice, oil, peach schnapps, grated orange peel, and eggs in a large bowl on low speed until moistened, then on high speed for 2 minutes. Carefully spoon the batter over the fruit so as not to dislodge the positioning. Tap gently on the counter to force batter in between the peaches and cherries. Bake 55 to 60 minutes, until toothpick inserted in the center comes out clean.
Cool 5 minutes on a rack. Using a wooden skewer, poke holes into the top of the warm cake (while still in the pan). Using a pastry brush, brush the sauce over the top of the cake. Let rest an additional 10 minutes, then invert the cake onto a serving platter. Let cool completely before adding optional glaze.
To make the sauce: While the cake is baking, whisk together butter, peach schnapps, and cinnamon in a small bowl until smooth.
To make the optional glaze: In a separate small bowl, whisk cream and peach schnapps into powdered sugar, adding more schnapps until the glaze just barely drips from the whisk. Scrape into a small zip-top bag, squeeze out the air, and seal. Snip off a tiny bit of one of the bottom corners of the bag and use as a pastry bag to drizzle the glaze over the top of the cake.
Yield: 10 to 12 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
1/4 cup brown sugar (firmly packed)
1 (29-ounce) can peach halves (7 to 8 halves), thoroughly drained and patted dry
7 to 8 maraschino cherries, drained, patted dry, and cut in half
.
Cake:
1 (18-ounces) yellow cake mix with pudding
1 (3-ounce) package vanilla instant pudding mix
3/4 cup fresh orange juice (2 to 3 large oranges - zest before juicing)
1/2 cup oil
1/4 cup peach schnapps
1 Tablespoon grated orange peel zest (use a microplane)
4 large eggs
.
Sauce:
2 Tablespoons melted butter
2 Tablespoons peach schnapps
1/8 teaspoon cinnamon
.
Optional Glaze:
1 cup confectioners' powdered sugar
1 Tablespoon heavy cream or milk
1 to 2 Tablespoons peach schnapps
Preparation:Pre-heat oven to 350 degrees F. Grease and flour a Bundt pan.
Sprinkle the bottom of the pan with the brown sugar. Arrange the peach halves, cut-side up, in the large grooves at the bottom. Place cherry halves, cut-side up, in between the peaches in the smaller grooves.
To make the cake: Combine cake mix, pudding mix, orange juice, oil, peach schnapps, grated orange peel, and eggs in a large bowl on low speed until moistened, then on high speed for 2 minutes. Carefully spoon the batter over the fruit so as not to dislodge the positioning. Tap gently on the counter to force batter in between the peaches and cherries. Bake 55 to 60 minutes, until toothpick inserted in the center comes out clean.
Cool 5 minutes on a rack. Using a wooden skewer, poke holes into the top of the warm cake (while still in the pan). Using a pastry brush, brush the sauce over the top of the cake. Let rest an additional 10 minutes, then invert the cake onto a serving platter. Let cool completely before adding optional glaze.
To make the sauce: While the cake is baking, whisk together butter, peach schnapps, and cinnamon in a small bowl until smooth.
To make the optional glaze: In a separate small bowl, whisk cream and peach schnapps into powdered sugar, adding more schnapps until the glaze just barely drips from the whisk. Scrape into a small zip-top bag, squeeze out the air, and seal. Snip off a tiny bit of one of the bottom corners of the bag and use as a pastry bag to drizzle the glaze over the top of the cake.
Yield: 10 to 12 servings
Thursday, February 3, 2011
Glazed Ham Balls Recipe
Sure to please your guests, this baked appetizer combines ham and fresh ground pork sausage with vegetables, mustard, spices, and a splash of whiskey. Ground ham is available in 1-pound rolls in most supermarket meat departments, but you can also grind your own in a grinder or food processor. These are so good, you will probably need to make a double batch for your party.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients:
Ham Balls:
1-1/2 cups soft bread crumbs (about 3 slices bread in food processor)
1 pound ground cooked ham, broken apart
1/2 pound fresh ground pork sausage (sage flavored is nice)
1/3 cup minced onion
1/4 cup minced celery
2 Tablespoons milk
1 egg
1 Tablespoon whiskey
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/8 teaspoon ground cloves
.
Glaze:
1/3 cup firmly packed brown sugar
4 teaspoons whiskey
1 Tablespoon spicy brown mustard
1 Tablespoon ketchup
1 Tablespoon balsamic vinegar
Preparation:
Preheat oven to 350 degrees F. Line a rimmed jelly roll pan with non-stick foil.
Combine bread crumbs, ground ham, pork sausage, onion, and celery in a large bowl until evenly mixed.
In a small bowl, whisk together milk, egg, whiskey, dry mustard, pepper, and cloves. Scrape into ham mixture and thoroughly combine. Using about 1 tablespoon of the mixture for each, form into balls and place 1 inch apart on prepared pan. Bake for 25 minutes.
While the ham balls are baking, whisk together brown sugar, whiskey, brown mustard, ketchup, and balsamic vinegar in a small saucepan over low heat. Simmer on low, stirring often, for 5 minutes. Set aside.
Place cooked ham balls in a large bowl and drizzle on the glaze. Gently toss to coat. Serve as an appetizer, warm in a chafing dish or low-heat crockpot.
Beer Brats (Bratwurst) Recipe
Popular at tailgate and Super Bowl parties, beer brats are good year-round. It is hard to believe you only need four simple ingredients to make this quick and tasty dish. Do not restrict yourself to bratwurst. Use this method with hot dogs, Italian sausage, knockwurst, or just about any link sausage. If you love onions, double the amount.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
2 teaspoons olive oil or butter, divided use
6 bratwurst sausages (see Note)
1 large sweet onion, sliced into 1/4-inch rings
6 ounces (half a can or bottle) beer (see Note)
Preparation:
Heat 1 teaspoon of olive oil or butter in a large Dutch oven. Brown bratwurst sausages until deep golden brown. (Do not puncture the sausages or they will become dry.) Remove to a platter.
To the drippings, add the remaining teaspoon of olive oil or butter and the sweet onion rings. Toss the onions to coat with the oil. Cook, stirring often, until onions are limp and golden but not brown.
Return the bratwurst to the onions and add the beer. Cook over medium heat, turning midway through, until beer has cooked down to a syrup, about 12 to 15 minutes.
Bratwurst may be served on buns with the onions or as an entree.
Yield: 6 servings
Note: Feel free to use this method with hot dogs, Italian sausage, knockwurst, or just about any link sausage. Dark beer gives a richer flavor, but a standard commercial lager will work just fine.
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