ARUNDEL (German sausages in ale, for four)

 Sausages, arundel (German sausages in ale) 1  Sausages, arundel (German sausages in ale) 2

1-1/2 pounds German sausages (bratwurst, knockwurst, krainerwurst, weisswurst et al)

2 tablespoons unsalted butter

1 cup ale (a hefty one works best)

German-style mustard for serving

  1. Prick the sausages with a fork. Heat the butter in a large saucepan over medium-high heat until foamy.  Add the sausages and brown on all sides.  Pour off the fat.
  1. Pour in the ale and bring to a boil, then cover the pan, reduce the heat to low, and simmer for 15 minutes.

from Amanda Hesser, The Essential New York Times Cookbook

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