Bratwurst in beer, berlin style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Bratwurst (or pork sausage) | |
| 2 | tablespoons | Butter or margarine |
| 1¼ | cup | Beer |
| Salt and pepper; to taste | ||
| 1 | tablespoon | Flour |
| 2 | mediums | Onions; peeled and sliced |
| 2 | Bay leaves | |
| 3 | tablespoons | Parsley; chopped |
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Place Bratwurst in saucepan and cover with boiling water. Cook 3 mins; drain. Melt butter in a skillet; add Bratwurst to brown. Remove to a warm plate. Pour off all except 2 Tbs fat. Add onions; saute until tender. Return sausages to skillet. Add bay leaves, beer, salt and pepper. Cook slowly for 15 mins. Add more beer during cooking, if nedded. Remove Bratwurst to a warm platter. Mix flour with a little cold water; stir into hot liquid. Cook, stirring, until liquid is a thick sauce; remove bay leaves. Add parsley; pour over sausage. Serve with mashed potatoes and red cabbage. Serves 4.
NOTES : The small whitish sausages called Bratwurst originated in Nurnberg, but are used in Berlin in this specialty.
from my kitchen to------------------------------->yours..... Dan Klepach