Drowning in beer

Last Updated on August 1, 2024

Peeeled sausages rubbed with mustard mixed with pepper, put in a glass filled with hot peppers and onions, covered with beer brine, aged for a week.

Ingredients:

10 pcs of pepperoni 4 pcs larger onions 4 tbsp full-fat mustard pepperoni pepper For infusion: 0.3 l of light beer 0.1 l vinegar 8 tbsp sugar 1 tbsp salt 16 pcs of whole peppercorns 8 pcs balls of allspice 4 pcs bob leaves

Procedure:

1. Peel the bacon, cut lengthwise, mix mustard with pepper and spread on the cut bacon
2. Put onion rings and a piece of hot pepper into each sausage, tie with toothpicks and straighten them in a glass
3. Boil beer with spices and vinegar, let it cool for a while and pour the still warm brine over the sausages
4.

Note:

Recipe author.