ARUNDEL (German sausages in ale, for four)

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.

2. 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