Summary

Ingredients

• 4 sausages, coarse
• 2 tablespoon clarified butter
• 2 medium onion (s)
• 200 ml beer, (Franconian country beer)
• salt and pepper
• 1 pinch (s) sugar
• 2 sprigs rosemary
• 1 piece (s) butter (frozen)

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Instructions

1. Score the sausages very lightly on both sides so that they do not burst during frying. Peel and halve the onions and cut into fine half rings.
2. Heat the clarified butter in a pan and slowly fry the sausages on both sides over half the heat. Fry only once on each side, because: after turning, add the cut onions to the pan and slowly sweat until translucent. When the sausages are done, remove them from the pan and set aside. Deglaze the onions with the beer and season the sauce with salt, pepper and a small pinch of sugar. Stir in the chopped rosemary, bring the sauce to the boil briefly and add the frozen butter.
3. Arrange with the sausages and serve.
4. Boiled potatoes or mashed potatoes go very well with this.