Directions

1. In a large pot, combine beer, and half of the sliced onions. Bring to a low boil.
2. Prick sausages all over with a fork. Submerge in beer mixture and let simmer 15-20 minutes.
3. In a large skillet, melt 1 tbsp. butter. Once melted, add remaining onion, bell pepper, chili flakes, salt and pepper and cook until soft, about five minutes.
4. Remove sausages from beer mixture and add to skillet with onions and bell peppers, and brown well, about five minutes. Remove from heat.
5. Spread remaining butter on the rolls, if using, and toast gently.
6. Serve hot sausages immediately topped with sauteed onions, peppers, sauerkraut and condiments.