Method

• 1.
  For the pretzel rolls, place flour, yeast, 20g butter, sugar and 1 tsp salt flakes in the bowl of a stand mixer fitted with the dough hook. With motor on low, slowly add 1 1/2 cups (375ml) lukewarm water, then knead for 10 minutes or until smooth and elastic. Cover with a clean tea towel and set aside in a warm place for 45 minutes-1 hour until doubled in size.
• 2.
  Meanwhile, preheat oven to 200°C. Line a large baking tray with baking paper. Set aside.
• 3.
  Knock back dough, turn onto a lightly floured surface and knead for a few turns until smooth. Divide into 12 equal pieces and shape into balls.
• 4.
  Place baking soda and 8 cups (2L) water in a large saucepan over medium heat and bring to the boil. Working in batches of 2, gently drop pretzel rolls into boiling water and cook, turning once, for 30-40 seconds. Using a slotted spoon, lift rolls out of the water, allowing excess water to drip off. Place on the prepared tray. Repeat with remaining balls. Use a sharp knife to score a cross on the top of each roll.
• 5.
  Melt remaining 40g butter. Lightly brush each roll with butter and sprinkle with coarse salt. Bake for 22-25 minutes until golden. Set aside to cool.
• 6.
  Meanwhile, heat oil in a large frypan over medium heat and cook sausages, turning regularly, for 5 minutes or until browned. Transfer to a plate. Set aside.
• 7.
  Reduce heat to medium-low, add butter, onion and thyme and season with salt flakes. Cook, stirring regularly, for 12 minutes or until caramelised. Add flour, sugar, vinegar, mustard and paprika and cook, stirring constantly, for 1-2 minutes until thickened. Pour in beer and stock, stirring to combine and scraping the base of the pan with a wooden spoon. Bring to the boil and cook for 10-12 minutes until sauce has thickened slightly. Reduce heat to a simmer, return sausages to pan and cook for 5 minutes or until warmed through (do not boil sausages as they will split).
• 8.
  Sprinkle sausages with extra thyme leaves and serve with pretzel rolls.