April 8th, 2012
Submitted by Irene Leung, Port Dover, ON; Recipe tested by Debbie Borthwick
Chop onions into slivers and strain the saurkraut into a colander.
Add oil in a deep skillet on medium high. When oil is hot, add onions and stir to almost carmalized. Pour the entire beer into the skillet. Add the sausages and saurkraut and braise on medium turning the sausages halfway and until the beer is about 1/4 left.
Serve on a bun with mustard or as is.