Beer Yard The Beeryard · 218 East Lancaster Ave · Wayne, PA 19087 · Tel 610.688.3431 · 
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The Brew Chef's Best Wurst

Suggested beer type: Marzen/Oktoberfest

Makes 4 + Serving

2 T. Vegetable oil
1 lb. Bratwurst
1 lb. Knockwurst
1 lb. Weisswurst
3 lg White onion, peeled, cut in ½, sliced thin
3 Granny Smith apples, cored and shredded
1 T. Garlic, chopped
1 T. Shallot, chopped
1 T. Fresh Rosemary Leaves
6 Cloves
1 tsp. Fennel Seeds
2 oz. Malt Vinegar
12 oz. Märzen Oktoberfest Beer (or any Vienna style lager)
2 Cups Veal or Chicken Stock
¼ tsp. Nutmeg, Fresh (preferably) grated
3 Bay Leaves
½ tsp. Fresh Cracked Black Pepper
1 tsp. Salt

Method: Heat oil in a large flat pot over medium high heat. Add the sausages and brown lightly on all sides for approx. 5 minutes. Remove sausages from pan. Add the onions, cook until deep golden brown in color, stirring occasionally. Add the apples, garlic, shallot, rosemary, cloves and fennel seed. Saute another 5 minutes, on medium high heat, stirring occasionally. Then, add the vinegar, beer, stock, nutmeg and bay leaves. Season with salt and pepper. Return the sausages to the pan and simmer covered for ½ hour- 45 minutes, stirring occasionally. Serve sausages over the onions, with a couple of good mustards, like a spicy Dijon and a whole grain Pommeray, and of course a cold bottle of Märzen. Courtesy of The Brew Chef ™