Sausages in Beer Gravy (Buřty na pivu)

Preheat the oven to 400 °F (200°C).

Peel onions and cut them into wedges.

• onions: 3 large

Peel and thinly slice garlic.

• garlic: 4 cloves

Peel sausages, if needed, and cut them in half lengthwise. Czech špekáčky are traditional, but bratwurst or Polish kielbasa also work.

• sausages: 6

Wash chili pepper, halve it lengthwise, remove the seeds, and slice thinly.

• chili pepper: 1 small

Heat pork lard in an ovenproof saucepan or baking dish over medium heat.

• pork lard: 1.5 tbsp

Add the onions, garlic, and chili pepper. Cook while stirring until the onions begin to brown.

Add bay leaves and fresh thyme and stir.

• bay leaves: 2
• fresh thyme: 3 sprigs

Reduce the heat. Add tomato ketchup and tomato paste. Cook, stirring, for about 30 seconds .

• tomato ketchup: 3 tbsp
• tomato paste: 2 tbsp

Pour in dark lager.

• dark lager: 2 cups

Stir in honey, ground black pepper, and salt to taste.

• honey: 1 tbsp
• ground black pepper: 0.25 tsp
• salt

Place the sausage halves in the beer gravy.

Transfer the dish to the oven and bake uncovered for 20-25 minutes .

Remove from the oven and let rest briefly before serving.

Serve with rye bread, Czech rohlík rolls, or another crusty bread.

• rye bread
• Czech rohlík rolls
• bread