| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meat |
4 |
Servings |
INGREDIENTS
| 8 |
|
Bratwurst sausages; separated |
| 2 |
tb |
Butter |
| 1/4 |
c |
Cold water |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Drop bratwurst in 2 qts boiling water, remove from heat & let soak 5
minutes. Drain & pat dry with paper towels. Melt butter in large skillet,
add bratwurst & cook, turning frequently, until golden on all sides. Add
1/4 cup water, reduce heat & simmer uncovered 15-20 minutes, turning after
10 minutes. Add a few Tbs boiling water if water boils away. Move sausages
to a plate & cover with foil. With whisk, beat flour & salt into sour
cream. Stir sour cream into liquid remaining in skillet a few spoons at a
time. Cook over low heat, stir constantly for 5-8 minutes until sauce is
smooth & slightly thickened. Do not boil. Slice sausages into 1/4-inch
rounds, drop in skillet & baste with sauce & simmer just long enough to
heat through. Transfer entire contents of skillet to a large, deep platter
& serve immediately.
1LT KARL WALTER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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