Sausages in Beer Gravy

We Czechs love beer and sausages. Combine these two ingredients, and you get a treat for true connoisseurs! Today's recipe is for "Buřty na pivu," sausages in beer gravy.

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 large onions
4 cloves garlic peeled and sliced
1 small chili pepper 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 black beer
1 Tablespoon honey
6 sausages (each about 3 ½ ounces / 100 g) such as Czech špekáčky, German Bratwurst or Polish kielbasa
¼ teaspoon ground black pepper
salt to taste

Instructions

Peel 3 large onions and cut them into wedges. Peel and thinly slice 4 cloves garlic. Skin 6 sausages and cut them in half lengthwise. Wash and halve 1 small chili pepper lengthwise, remove the seeds, and slice thinly.
Heat 1 and ½ Tablespoon pork 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 2 bay leaves and 3 sprigs thyme. Stir to combine.
Turn down the heat, add 3 Tablespoons tomato ketchup and 2 Tablespoons tomato paste, stir and fry for about half a minute.
Pour in 2 cups dark lager, sweeten with 1 Tablespoon honey, add salt and ¼ teaspoon ground black pepper. Place the sausage halves in the gravy.
Place the dish with sausages in an oven preheated to 400 °F and cook for about 20-25 minutes.
After roasting, let rest for a while and you can serve!

Notes

The basic recipe makes 4 big enough portions.
SERVING: Sausages in beer gravy pair best with a slice of fresh rye bread, a Czech 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