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Bratwurst with beer sauce

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Ingredients for 4 servings:

  • 4 sausages, fresh, coarse (approx. 180-200g)
  • 4 Printe(n) (Aachen herbal printen)
  • 1 tbsp lard
  • 1 bottle of malt beer (0.5l)
  • 1 tsp thyme (fresh, chopped)
  • some salt
  • some pepper
  • some sugar

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Bread and butter with beer

Fry the sausages in the lard until crispy, remove from the pan, and keep warm. Crumble the Printen and dissolve them in the drippings. Add the malt beer, loosen the Printen drippings, and let it reduce. Season to taste with salt, pepper, thyme, and sugar. Place the sausages on plates and pour over the gravy. Serve with mashed potatoes and roasted onion rings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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