Sausages in beer gravy is a classic German dish that highlights Germany’s long tradition of excellent sausage making. Rather than the simple boiled or fried sausage served in a roll with Sauerkraut, this recipe presents sausages simmered in a rich beer gravy and served with mashed potatoes and Sauerkraut. Other excellent accompaniments include fried potatoes, Spätzle, red cabbage, or dumplings. For the gravy, a darker beer works best—see the ingredient notes below for suitable options. Enjoy!
Ingredients Sausages in Beer Gravy
4 uncooked sausages (Bratwurst or similar)
1 onion
125 ml beer (preferably dark; if Bavarian dunkel is unavailable, ale, Guinness or a stout are fine)
125 ml water
1 clove
1/4 bay leaf
1 slice lemon
2 tbsp flour, plus extra for thickening if needed
Salt to taste
1 tbsp mustard (medium, preferably a German-style mustard)
NO SUBSCRIPTION NEEDED! Gift Boxes that Make a Great Gift!
Cooking Instructions Sausages in Beer Gravy
1. Place the sausages in a pot of water and bring to a gentle boil for a few minutes, then remove them. This step helps ensure even cooking.
2. Heat a little ghee or butter in a skillet over medium heat. Brown the sausages on all sides until they develop a light golden crust, then remove from the pan and set aside.
3. Finely chop the onion. In the same pan, sauté the onion until it becomes soft and light brown, scraping up any browned bits left from the sausages.
4. Deglaze the pan with the beer and add the water (you may use only beer if you prefer a stronger beer flavor).
5. Add the bay leaf, clove, lemon slice, mustard and a pinch of salt. Bring the liquid to a boil, then return the sausages to the sauce.
6. Reduce the heat to low, cover the pan, and let the sausages simmer gently for 15–20 minutes to absorb the flavors.
7. Remove and discard the bay leaf, clove, and lemon slice. Transfer the sausages to a warm dish and cover to keep them hot.
8. Mix the flour with a little cold water until smooth, then whisk this slurry into the simmering gravy to thicken. Cook briefly until the sauce has slightly thickened and the flour taste has cooked out. Adjust seasoning with salt and mustard if needed.
Serve the sausages and beer gravy with mashed or boiled potatoes and Sauerkraut, or try red cabbage, fried potatoes, Spätzle, or dumplings as alternatives.
Notes on beer choice: A dark lager or dunkel will yield a rich, malty sauce. If unavailable, use a brown ale, stout, or Guinness for deeper chocolatey and roasted notes. Lighter lagers will produce a milder gravy.
photosource