In a non-stick pan, season the oil with garlic and rosemary.
Add the sausages and brown them well on both sides, then remove the aromas and add the beer.
With the tines of a fork, prick the sausages several times, so that the juices can come out and the sausages flavor better.
Lower the heat and continue cooking for 20-30 minutes, turning the sausages from time to time, so that they cook well.
If you see that they dry too quickly, close with a lid: in the end you will have a nice thick and tasty sauce.
The beer sausages are ready, season with salt if necessary and serve immediately.
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