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Bratwurst in beer, Berlin style

Ingredients:

Measure
Ingredient
12 
Bratwurst (or pork sausage)
2 tablespoons
Butter or margarine
1¼ cup
Beer
Salt and pepper; to taste
1 tablespoon
Flour
2 mediums
Onions; peeled and sliced
Bay leaves
3 tablespoons
Parsley; chopped

Preparation:

Place Bratwurst in saucepan and cover with boiling water. Cook 3 mins; drain. Melt butter in a skillet; add Bratwurst to brown.

Remove to a warm plate. Pour off all except 2 Tbs fat. Add onions; saute until tender. Return sausages to skillet. Add bay leaves, beer, salt and pepper. Cook slowly for 15 mins. Add more beer during cooking, if nedded.

Remove Bratwurst to a warm platter. Mix flour with a little cold water; stir into hot liquid. Cook, stirring, until liquid is a thick sauce; remove bay leaves. Add parsley; pour over sausage. Serve with mashed potatoes and red cabbage. Serves 4.

Notes: The small whitish sausages called Bratwurst originated in Nurnberg, but are used in Berlin in this specialty.

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