| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Main, Dishes |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Bratwurst; kielbasa or hunters sausage |
| 1 |
lg |
Onion |
| 12 |
oz |
Dark lager beer |
| 2 |
|
Bay leaves |
| 1 |
tb |
Coarse German-style mustard |
| 4 |
|
Kaiser or French rolls |
INSTRUCTIONS
Brown the bratwurst or other sausage for about 10 minutes in a
lightly-oiled, heavy skillet, turning them occasionally as they brown.
Remove the sausages and all but 3 tablespoons of fat. Add the onion, cover
the pot, and cook over medium-high heat for 10 minutes, stirring frequently
until light brown.
Pour in the beer and scrape up any brown bits clinging to the bottom of the
pan. Put the sausages back in the pan, along with the bay leaves. Partially
cover and cook over moderate heat for 10 minutes.
Stir in the mustard and cook until the liquid has thickened slightly. Serve
sausages with onion and sauce and a pot of hot mustard on the side. Serves
4 as a main course; 6 to 8 as an appetizer or snack.
NOTES : From the Aidells Sausage Company website (www.aidells.com).
Recipe by: Aidells & Kelly, Hot Links and Country Flavors; Knopf, 1990
Posted to recipelu-digest Volume 01 Number 668 by "Crane C. Walden"
<cranew@foothill.net> on Feb 1, 1998
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