Summary

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

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Instructions

1. Heat 1 tablespoon of lard in a pan and fry the sausages until dark brown on all sides. Remove the sausages and keep warm.
2. 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.
3. It goes well with roasted onion rings, mashed potatoes and sauerkraut.