800 g [1,75 lb] Bratwürst or similar local sausages
1 bottle of German or local lager
2 teaspoons mustard
1 teaspoon worchestersauce
1 pk sauerkraut / sour cabbage
 Genuine Bratwürst is not easy to get hold of everywhere, but one can use a similar local sausage for this dish. Cut the sausage into smaller pieces and remove the skin. Brown the sausages quickly in a little butter in a frying pan, the pour in the beer. Add two teaspoons dry mustard and a teaspoon worchestersauce and cover the pan with a lid. Let the sausages simmer at low heat until almost all the beer is absorbed.
 In the meantime, we prepare our “sauerkraut”. In Scandinavia, one would use a package of common sour cabbage, elsewhere you can use local varieties. Drain off the sour cabbage brine in a colander. Peel the apples and cut them into small pieces.
 When the sausages are finished, take them out of the pan and keep them warm. Pour the sour cabbage and apples into the frying pan in what is left of beer broth and let them simmer for ten minutes. Put the sausages back in the pan and keep the dish warm till serving.