Braunschweig barbecue garlic sausage

Ingredients for 4 servings:

• 600 g sausage (Braunschweiger garlic scalded sausage) in a ring
• 1 tbsp oil for frying
• 125 ml spiced ketchup (barbecue ketchup)
• 125 ml spiced ketchup (garlic ketchup)
• 50 ml stock (veal, beef or game stock)
• 0.1 liter orange juice, preferably freshly squeezed
• 0.1 liter of cola
• 1 onion(s)
• 1 garlic clove(s)
• 1 bay leaf
• 1 shot of Tabasco
• 1 tbsp, heaped tomato paste

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

hearty lunch or dinner

Cut the sausage into approximately 10-12 cm long pieces and halve them lengthwise. Score the outer edges into diamond shapes. Heat the oil in a pan and slowly fry the sausage pieces on both sides. Be careful, some butchers cook the Braunschweiger scalded sausage in an inedible artificial casing. Remove this before frying, of course. I prefer sausage in edible natural casing. Roughly chop the onion and finely chop the garlic and bring to a boil with the remaining ingredients in a separate pot. Let it simmer gently for about 10 minutes. If you like, you can add a pinch of salt to taste, but I personally don’t. If you’re in a hurry, I use orange juice from a carton. However, the taste is nowhere near as good as freshly squeezed juice. When the sausage halves are nicely browned, slowly add the sauce to the pan and simmer gently, covered, for another 10 minutes. This goes best with classic fries and a glass of cold beer.