Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 8 sausages, coarse, thick
- 500 ml beer (smoked beer, mild), alternatively dark bock beer
- 2 tablespoon lard
- 2 tablespoon flour
- salt and pepper
- marjoram
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Heat 1 tablespoon of lard in a pan and fry the sausages until dark brown on all sides. Remove the sausages and keep warm.
- Put the second tablespoon of lard in the pan and dust the flour over the hot lard. Make a light brown roux while stirring constantly, deglaze with the beer and bring to the boil while continuing to stir. Season to taste with salt, pepper, marjoram and a pinch of sugar, put in the sausages and leave to stand for 10 minutes, covered.
- It goes well with roasted onion rings, mashed potatoes and sauerkraut.
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