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
- 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.
- 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