You may know that we Czechs love beer. But we also love sausages. And when you combine these two lovely ingredients into one dish, you get a wonderful treat worthy of true connoisseurs! Today's recipe is about sausages in beer gravy, aka the Czech meal called "buřty na pivu".
➜ What can you expect
Czech sausages called "spekacky", peeled and cut lengthwise, play the main role in the recipe. They are placed in a baking dish, covered with a dark beer gravy (mady of Czech dark lager), properly seasoned, and sweetened with honey. The sausages are then placed in a hot oven for half an hour before being served. They are best served with fresh rye bread.
This dish full of deep rich flavor is especially for bold men. And since I have three of them at home, it was clear that these sausages in beer gravy would become a family hit. I couldn't agree more; it's comfort food at its best!
MY TIP: Try also Czech pickled sausages, called Utopenci (Drowned Men)!
➜ Pronuntiation of "Buřty na pivu"
The Czech name for this dish is "buřty na pivu". In the Czech Republic, it is served in traditional pubs or in cities famous for their beer production (e.g. Pilsen or České Budějovice).
I have recorded a short audio clip for you on pronouncing "buřty na pivu". I am a native Czech speaker, so that you will hear real Czech firsthand!
➜ Ingredients
To make sausages in homemade beer gravy from scratch, you will need the following:
- Sausages; I know that finding the right sausage is the trickiest part. In the Czech Republic, we use the so-called špekáčky, which is the most similar to Polish kielbasa in the USA. This type of sausage can be found in a European deli if you have one nearby. Another option is Polish kielbasa sausage or German Bratwurst.
To give you a better idea, I've included a close-up photo of the špakáčky sausages below, including what they look like when cut inside:
Czech "špekáček" is a type of sausage made from a combination of pork, beef, and speck. The preparation has two steps: the sausage is first boiled and then smoked.
- Dark lager; or black beer
- Brown onions; these are a significant part of the recipe so you will need a fair amount
- Fresh garlic
- Chili pepper; medium hot
- Pork lard; for frying the onions. Pork lard is a traditional fat used in Czech cuisine. You can substitute it with sunflower oil or canola.
- Honey; to balance the taste
- Thyme, fresh sprigs
- Bay leaves
- Ketchup; ideally a sweeter one
- Tomato paste; but not a tomato passata! Tomato paste is basically concentrated tomatoes. Even when added in small amounts, it gives a dish an intense flavor.
- Salt and ground black pepper; to taste
➜ Baking dish
I used an 11-inch (28 cm) cast-iron pan for six large sausages. You do not need a lid.
I love cast-iron cookware! First, I make the beer gravy on the stove, then I add the sausages and put everything in the oven to bake. All-in-one pot, ideal for busy moms.
➜ How to make sausages in beer gravy
STEP 1: Peel the onions and cut them into wedges. Peel and thinly slice the garlic cloves. Skin the sausages and cut them in half lengthwise. Wash and halve the chili peppers lengthwise, remove the seeds, and slice thinly.
STEP 2: Heat the lard in an ovenproof saucepan or baking dish over medium heat. Add the sliced onion, garlic and chili pepper and cook, stirring constantly, until the onion begins to brown. Add the bay leaves and thyme sprigs. Stir to combine.
STEP 3: Turn down the heat, add ketchup and tomato paste, stir and fry for about half a minute.
STEP 4: Pour in the beer, sweeten with honey, add salt and ground pepper. Place the sausage halves in the gravy.
STEP 5: Place the dish with sausages in an oven preheated to 400°F/200°C and bake for about 20-25 minutes.
MY TIP: Because I used a cast iron pot, I extended the cooking time in the oven by about five minutes. Cast iron takes a while to heat through.
STEP 6: After roasting, let rest for a while and you can serve!
➜ Serving
Sausages in beer gravy pair best with a slice of fresh rye bread, a rohlík roll, or another type of bread. Enjoy the dish as a light lunch, dinner, or snack between main meals.
Got any leftovers? Allow the sausages to cool, transfer to a suitably sized container, and seal or cover with cling film. The meal will keep in the refrigerator for 3-4 days. Reheat in a saucepan on the stove or in the microwave.
➜ Useful cooking tips
- Be sure to peel the sausages so that the beer gravy has a chance to get into them.
- When choosing a chili pepper, pick one that is medium hot. The dish will be slightly spicy and won't burn your palate.
- If you really love Czech pivo, wash the dish down with cold beer!
More tasty recipes:
- Vienna sausage soup (Czech Frankfurtska polevka)
- Potato sausage goulash (Czech Burtgulas)
- Pickled sausages (Czech Utopenci)
Tried this recipe?
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Sausages in Beer Gravy
Ingredients
- 3 onions large
- 4 cloves garlic
- 1 chili pepper small, medium hot
- 1 and ½ Tablespoon pork lard or sunflower oil/canola
- 3 sprigs thyme fresh
- 2 bay leaves
- 2 Tablespoons tomato paste
- 3 Tablespoons tomato ketchup rather sweeter
- 2 cups dark lager (480 ml) black beer
- 1 Tablespoon honey
- 6 sausages (about 20 ounces / 600 g) such as Czech spekacky, German Bratwurst or Polish kielbasa
- ¼ teaspoon black pepper ground
- salt to taste
Instructions
- Peel the onions and cut them into wedges. Peel and thinly slice the garlic cloves. Skin the sausages and cut them in half lengthwise. Wash and halve the chili peppers lengthwise, remove the seeds, and slice thinly.
- Heat the lard in an ovenproof saucepan or baking dish over medium heat. Add the sliced onion, garlic and chili pepper and cook, stirring constantly, until the onion begins to brown. Add the bay leaves and thyme sprigs. Stir to combine.
- Turn down the heat, add ketchup and tomato paste, stir and fry for about half a minute.
- Pour in the beer, sweeten with honey, add salt and ground pepper. Place the sausage halves in the gravy.
- Place the dish with sausages in an oven preheated to 400°F/200°C and bake for about 20-25 minutes.
- After roasting, let rest for a while and you can serve!
Notes
- Makes 4 big enough portions.
- SERVING: Sausages in beer gravy pair best with a slice of fresh rye bread, a rohlík roll, or another type of bread. Enjoy the dish as a light lunch, dinner, or snack between main meals.
- Got any leftovers? Allow the sausages to cool, transfer to a suitably sized container, and seal or cover with cling film. The meal will keep in the refrigerator for 3-4 days. Reheat in a saucepan on the stove or in the microwave.
- When choosing a chili pepper, pick one that is medium hot. The dish will be slightly spicy and won't burn your palate.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
Nola-sue
Dekuji for including authentic Czech pronunciations in these recipes, a great bonus!
Anicka Cooklikeczechs.com
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