| 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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