2 c. boiling water
18 pork sausages
1 tbsp. butter
4 onions, sliced
1 bay leaf
6 peppercorns
1/2 tsp. salt
2 c. beer
2 tbsp. water
3 tbsp. potato flour

Pour the boiling water over the sausages; drain and dry them. Melt the butter in a skillet. Add the sausages and brown on all sides. Remove the sausages from the pan and pour off all but 2 tablespoons of the fat. Add the onions; saute 10 minutes. Return the sausages to the pan and add the bay leaf, peppercorns, salt and beer. Cook over low heat 20 minutes.

Mix the water and potato flour to a smooth paste and add to the sausages, stirring constantly until the boiling point is reached. Cook over low heat 5 minutes. Serve with mashed potatoes.