Knackwurst with Beer Sauce makes filling, economical supper dish, served with cabbage and mashed potatoes.
16 fl. oz. beer
1 tablespoon vinegar
1 tablespoon brown sugar
1 tablespoon beurre manie
In a very large saucepan, bring the knackwurst, beer and vinegar to the boil over high heat. Reduce the heat to low and simmer gently for 20 minutes.
Remove the pan from the heat and, with a slotted spoon, transfer the knack-wurst to a warmed serving dish. Keep hot while you prepare the sauce.
Over high heat, boil the beer mixture until it has reduced by half. Stir in the sugar and continue stirring until the sugar dissolves. Reduce the heat to moderately low and stir in the beurre manie, a small piece at a time. Continue stirring until the sauce thickens.
Remove the pan from the heat and pour the sauce over the knackwurst. Serve.