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 together with mashed potatoes and Sauerkraut. Any other side dish would be delicious too: fried potatoes, Spätzle, red cabbage or dumplings. For making the gravy you would use dark beer, see below what kind of beer to use. Happy Cooking!
4 sausages (uncooked Bratwurst or Brats)
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
1/4 bay leave
1 slice lemon
2 tbsp flour, salt
Worcester Sauce to taste
1 tbsp mustard (medium, preferably German)
– 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.