SMOKED SAUSAGES BAKED in DARK BEER

Czech name: Buřty na pivu

Written by Barbora Stastna

Baked sausages in beer is a traditional dish in the Czech Republic. According to one source, its origin is from a small village in Hradec Kralove Region and it has a long tradition. In the Czech Republic this meal is usually served in pubs or prepared at home at lunch or dinner for the entire family. It is simple to prepare!

For more information about the Hradec Kralove Region, from which this recipe comes, click here.

Ingredients

Baked sausage
1 lb smoked sausage links
3 Tbs ketchup (or 1 can diced tomatoes)
1 Tbs Dijon mustard
1 bottle of dark beer
2 large onions
2 – 3 garlic cloves

Baked potatoes
6 big potatoes
2 garlic cloves
1/2 butter
salt to taste
1 tsp parsley (optional)

Instructions

Cut sausages lengthwise then cut the ends of the halves a little bit so the sausage will bake properly inside. Put them into bakeware into the preheated oven for 10-15 minutes to bake them a little bit. Bake it for 350 °F. Afterward add onion, ketchup, and Dijon mustard. Pour the dark beer into the mixture and bake it for 350 F for 45 minutes. Blend the mixture a few times during the baking. At the end add the garlic and if you like spicy food you can add also chili powder or pepper. This meal is usually served with sourdough rye bread.

If you are not a big fan of sourdough rye bread you can prepare baked potatoes. Cut potatoes into pieces, add salt and mix it together. Grease the baking tray with butter and put potatoes in it. Afterward, put it into a preheated oven on 390 F and bake them approximately for 15 minutes. Cut two garlic cloves into small pieces and add them into the baked potatoes. Do not forget to add a little bit of butter because butter improves the taste of potatoes and mix it all together. Let the potatoes bake for another 10 minutes. The side dish is ready when the skin of potatoes crispy but the inside part is soft.

Put the main meal on the plate and add the baked potatoes on the side. You can sprinkle parsley on the potatoes.