Sausages with beer pretzel hot dog buns, beer braised onions and roasted garlic butter

Sausages With Beer Pretzel Buns, Beer Braised Onions & Roasted Garlic Butter

Author Domestic Gothess


Roasted Garlic Butter:

  • 1 whole head of garlic
  • drizzle olive oil
  • pinch salt
  • 120 g (1/2 cup) softened butter
  • salt

Beer Braised Onions:

  • 1 kg (35oz) brown onions
  • 3 tbsp olive oil
  • 150 ml (2/3 cup) ale
  • 3 tbsp dark brown sugar
  • 1 tbsp balsamic vinegar
  • salt

To Serve:

  • 8 sausages of your choice (cumberland/bratwurst/hot dogs/vegetarian sausages etc)
  • 8 beer pretzel hot dog buns (1 batch)
  • fresh rocket


  1. Preheat the oven to 200C/400F/gas mark 6. Remove the outer papery layer of skin from the garlic bulb to reveal the cloves, leaving the bulb intact, then cut a slice off the top to expose a bit of each clove. Put the garlic bulb in the middle of a large square of foil, drizzle with a bit of olive oil and rub it over the tops of the exposed cloves, sprinkle with a little bit of salt. Fold the foil up to form a parcel, then transfer to a baking tray and roast for about 30-35 minutes until the garlic feels soft. Remove from the oven then, when cool enough to handle, unwrap and squeeze out the garlic from each clove into a small bowl, mix in the soft butter and a pinch of salt to taste.
  2. Peel, halve and thinly slice the onions. Heat the 3 tbsp oil in a large, heavy-based frying pan over a medium heat. Add the onions and cook, stirring occasionally, for 30 minutes or until they’re very soft and richly browned. Add the ale, sugar and vinegar and continue to cook for about 15 minutes, stirring often, until thick and sticky. Season to taste and keep warm, or set aside to reheat later.
  3. Cook the sausages according to the instructions on the packet. To serve, warm the buns through in the oven for five minutes then split each one in half. Spread each half with some of the roasted garlic butter and add a spoonful of onions, a handful of rocket and a sausage to each one.