Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 16 sausages (Nuremberg sausages), approx. 600 g
- 30 g butter
- 500 ml beer, dark
- 2 teaspoons sugar
- 4 tablespoon sour cream
- 2 tablespoon chives, cut into rolls
- 1 bay leaf
- 1 large onion (s), cut into rings
- salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Blanch the Nuremberg sausages in boiling water for about 3-5 minutes to heat through, then remove and pat dry with kitchen towels.
- Heat the butter in a pan over medium-high heat. Add the sausages and fry until browned. Add the bay leaf, onion rings, beer, salt and pepper. Reduce heat to low and simmer for 15-20 minutes.
- Remove from heat. Stir in the sour cream and chives. Taste and adjust seasoning with salt and pepper if needed.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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