Roast Kasseler in Malt Beer Onion Sauce

1. in a wide saucepan, sauté selchkaree in hot germ oil. add a quarter l (250 ml) of cold water and malt beer. Mix in contents of bag and bring to boil while stirring.

Cook at low temperature for 20-half hours in a closed saucepan. Turn meat occasionally to the other side. Finish with juice of one lemon and honey.

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