Eat in

SAUSAGES

Serve with a lager.

sausages, as many as you need of your favorite, such as bratwurst

onions, sliced; one per each four sausages

butter or olive oil

Over medium heat, brown the sausages on all sides, and then finish in a 350-degree oven for 10 minutes. Meanwhile, sauté the onions in the butter or olive oil until golden, about 10-12 minutes.

VLAAMSE STOOF KARBONADEN (Flemish beef stew with beer and onions)

Serve with dark beer.

3-4 pounds beef brisket

4 large onions, sliced

4 cloves garlic, chopped

2 tablespoons flour

1 bay leaf

3 sprigs thyme

1 1⁄2 sticks unsalted butter

1 16-ounce bottle dark beer

2 tablespoons Dijon mustard

salt

pepper

Cut the beef into 1 1⁄2- to 2-inch cubes. Over medium-high heat, melt one stick of the butter in a large, heavy-bottomed, oven-proof pot, and brown the beef well on all sides. Pour the beef into a collander and drain, reserving the excess liquid (if any). Add the remaining butter and melt it, then add the sliced onions and garlic (add more oil or butter if needed) and brown well. Combine the onions and the beef, add the flour and mix well. Now add the bay leaf, thyme and beer, and salt and pepper to taste. Cover and bake in a 350-degree oven for one hour. At this point, check to see if you need to add more beer—the dish shouldn’t be dry. Add more water if needed. Add the mustard, and continue to cook for 30 minutes, until meat is tender.

MUSSELS IN BEER

Serve with a light beer.

2-3 pounds mussels (Prince Edward Island or New Zealand Greenlips)

1 stalk celery, chopped fine

1⁄2 onion, chopped fine

1 tablespoon garlic, chopped fine

2 slices applewood-smoked bacon, diced

2 tablespoons unsalted butter

1 bay leaf

2 sprigs thyme

zest from one lemon

1 1⁄2 cups pilsner beer

salt and pepper to taste

Scrub the mussels under running water and remove any beards. Discard any mussels that are open and do not close when tapped. In a large pot, melt the butter, and add the bacon to sauté for several minutes. Add the onion, celery and garlic. Cook for 2-3 minutes, then add the beer and lemon. Next, add the mussels and cook covered until all mussels open, 8-10 minutes. Discard any that don’t open. Pour into a bowl and serve with crusty bread.