Bratwurst in beer, Berlin-style

Although this dish is a specialty from the famous German city of Berlin, the small whitish pork sausages called Bratwurst originated in Nuremberg where they are still featured in all the restaurants.

Grilled over a beechwood fire that permeates the meat, the crisp spicy sausages, served with pepper-flavored sauerkraut and freshly grated horse radish on pewter plates, are always a welcome repast. One of the places they taste the best is at the ancient city’s annual Christkindlesmarkt (Christ Child’s Market).

During the cold December days and evenings, they are served by the thousands on crusty rolls with sharp mustard. The market is permeated with their tantalizing aroma, as well as that of other native fare sold to hungry visitors. Throughout the year the sausages are a specialty at Bratwurst Herzle, a restaurant established in 1515.

INGREDIENTS

12 Bratwurst

1 tablespoon butter or margarine.

2 medium onions, chopped.

1 cup beer.

Salt, and pepper to taste.

1 tablespoon flour.

3 tablespoons chopped fresh parsley

THE COOKING

Place the Bratwurst in a saucepan and cover with boiling water. Cook for 3 minutes; drain. Melt the butter in a skillet and add the Bratwurst to brown. Remove to a warm plate. Pour off all except 2 tablespoons of the fat. Add the onions and saute until tender. Return the sausages to the skillet. Add the beer, salt, and pepper. Cook slowly, covered, for 15 minutes.

Remove the Bratwurst to a warm platter. Mix the flour with a little cold water and stir into the hot liquid. Cook, stirring, until a thick sauce. Add the parsley and pour over the Bratwurst. Serve with mashed potatoes.