Ingredients Sausages in Beer Gravy
4 sausages (uncooked Bratwurst or Brats)
1 onion
125 ml beer (preferably dark beer, if the typical Bavarian dark beer is not available, you can use instead ale, Guinness or Stout)
125 ml water
1 clove
1/4 bay leave
1 slice lemon
2 tbsp flour, salt
Worcester Sauce to taste
1 tbsp mustard (medium, preferably German)
Cooking Instructions Sausages in Beer Gravy
– Place sausages in a pot with water and bring it to a boil; take them out.
– Heat ghee or butter in a skillet. Fry sausages on all sides evenly until they are showing a light brown crust on both sides.
– Remove from the pan.
– Chop onions fine and saute them in the same pan you fried the sausages until they are light brown.
– De-glaze with beer and water (or just use beer).
– Add bay leave, clove, lemon, salt, mustard and Worcester Sauce.
– Bring to a boil then place sausages into the sauce.
– On low heat and covered let simmer for 15-20 minutes.
– Remove bay leave, clove and lemon, place sausages on a warm dish and cover with aluminum foil (keep it warm).
– In some cold water mix the flour, stir until smooth; add to the gravy.
Serve with mashed or boiled potatoes, Sauerkraut or red cabbage.
