Barbecue bangers with beer sauce

If your favourite beer is a bitter you may need to add extra brown sugar.

Ingredients

8	Sausages (Main)
1 can	Beer (Main)
1 large	Red capsicum
4 long	Green chillies
1 large	Red onion

Beer sauce

2 small	Shallots, diced
1 Tbsp	Olive oil
2	Garlic cloves, crushed
2 Tbsp	Apple cider vinegar
2 Tbsp	Tomato paste
2 tsp	Brown sugar
2 tsp	Prepared mustard
2 tsp	Worcestershire sauce

Directions

1. Prick the sausages a couple of times with a skewer. Pour the beer into a frying pan. Add the sausages. Slowly bring to the boil, turning the sausages often. Poach for 5 minutes. Turn off the heat and stand for another 5 minutes, turning once or twice.
2. Halve and seed the capsicum. Remove the ribs. Cut into about 8 pieces. Halve the chillies. Seed, if preferred. Cut the onion into 4-8 wedges.
3. Drain the sausages well, reserving the beer cooking liquid.
4. To make the sauce, sauté the shallots in the oil, until softened. Add the garlic then the remaining sauce ingredients. Simmer for a few minutes. Can be thickened with a cornflour paste, if preferred.
5. Preheat the barbecue. Oil the hot plate. Sauté the sausages, capsicum, chillies and onion until the sausages are browned and the vegetables crisp-tender. Serve with the sauce.