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

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