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Winemaking
Polish white sausage in beer and mustard — a classic that never lets you down! 🍺🌭
The secret is in the reduction. Boiling down the beer with mustard brings out layers of flavor that, together with caramelized onions, turn into a rich, thick sauce. Then the raw white sausage roasts in high heat until perfectly juicy and beautifully browned.
Preparation:
- Pour the beer into a pot, add a generous amount of pepper and the mustard. Simmer over low heat until the liquid reduces by about 80% (you should end up with a thick, aromatic, slightly bitter reduction).
- Slice the onions thinly. Sauté them in a pan or pot with a little oil until they turn lightly golden-brown.
- Pour the prepared beer-and-mustard reduction over the sautéed onions. Simmer together briefly so the flavors meld and the onions absorb some of the liquid. Season with salt to taste.
- Transfer the onions with the sauce to an ovenproof dish. Arrange the links of raw Polish white sausage on top.
- Prick the sausage with a fork or toothpick before baking to keep it from bursting.
- Place in an oven preheated to 250°C. When the sausage is browned on top, flip it and bake a little longer until it’s nicely browned on both sides.
- Serve hot, ideally with crusty bread to mop up the beery sauce.
Enjoy! ... because homemade is better!
