Summary

Ingredients

• 2 sausages
• 2 large onions, cut into rings
• 200 ml malt beer
• 150 ml broth
• 1 teaspoon cornstarch
• 1 teaspoon tomato paste
• salt and pepper
• some caraway, optional
• Oil or clarified butter for frying

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Instructions

1. Heat oil or clarified butter in a large pan over medium-high heat. Cook the sausages, turning occasionally, for about 8-10 minutes until browned on all sides and cooked through (internal temperature 63°C / 145°F). Transfer to a warm plate.
2. In the same pan, roast the tomato paste for about 1 minute, stirring constantly. Add the onion rings and cook for 5-7 minutes over medium heat, stirring occasionally, until light golden brown. Pour in the stock and malt beer. Reduce heat to medium-low and simmer for 5 minutes. Mix the cornstarch with a little of the cooking liquid to form a smooth paste, then stir into the sauce. Season with salt, pepper, and caraway if desired.
3. Cut the sausages into bite-sized pieces and reheat in the sauce over medium heat for 1-2 minutes. Serve with boiled or mashed potatoes.