Sausages in Beer Gravy

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".

Course Light Dinner

Cuisine Czech

Keyword Beef recipes, Sausage recipes

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 562kcal

Author Petra Kupská

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.

Nutrition