Recipe: Bratwurst in Beer, Berlin Style

BRATWURST IN BEER, BERLIN STYLE

12 bratwurst (or pork sausage)
2 tbsp butter or margarine
2 medium onions, sliced
1 1/4 cups beer
2 bay leaves
salt and pepper (to taste)
1 tbsp flour
a little cold water
3 tbsp chopped fresh parsley
mashed potatoes and cooked red cabbage (to serve)

Place Bratwurst in a saucepan and cover with boiling water. Cook 3 minutes; drain.

Melt butter in a skillet; add Bratwurst to brown. Remove to a warm plate. Pour off all except 2 Tbsp fat.

Add onions; saute until tender.

Return sausages to skillet. Add beer, bay leaves, salt and pepper. Cook slowly for 15 mins. Add more beer during cooking, if needed. 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.

Servings: 4
Adapted from source: The Eastern European Cookbook by Kay Shaw Nelson