Sausages in beer gravy is a authentic and original German dish. Germany is the country of the best sausage making since centuries. The best sausages are made in Germany. You probably know the simple version of a boiled and/or fried sausage that you enjoy with a roll or bread and Sauerkraut. The recipe today shows an interesting way to cook the sausages: They are served in a beer gravy. You would use dark beer, see below what kind of beer to use. Happy Cooking!
Ingredients Sausages in Beer Gravy
4 sausages (uncooked Bratwurst or Brats) – Find the best German Bratwurst at Bavariasausage.com
125 ml beer (preferably dark beer, if the typical Bavarian dark beer is not available, you can use ale, Guinness or Stout instead)
125 ml water
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.
– melt ghee or butter in a skillet and fry sausages on all sides until they are showing a light brown crust on both sides.
– take them off the skillet.
– chop onions fine and in the same frying fat saute them 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 everything to a boil then put sausages into the sauce.
– on low heat and covered let it simmer for 15-20 minutes.
– remove bay leave, clove and lemon, place sausages on a warm dish and cover it with aluminum foil (keep it warm).
– in some water mix flour and stir it until smooth; add it to the gravy.
Serve it with mashed or boiled potatoes, Sauerkraut and red cabbage.