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  Added: Apr 07, 2006  •  Visited (939)  •  Print version Print this recipe (35)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Steamed Bratwurst In Sour-Cream Sauce
(Bratwurst mit saurer Sahnensosse)
What You Need:
  • ¼ cup cold water
  • 1 tablespoon flour
  • ½ teaspoon salt
  • 1 cup sour cream
  • 8 bratwurst sausages, separated
  • 2 tablespoons butter

  • How To Cook:
    1. Drop the bratwurst into 2 quarts of boiling water, remove from the heat, and let the sausages soak for 5 minutes. Drain and pat the bratwurst dry with paper towels.

    2. Melt the butter over moderate heat in a heavy 10- to 12-inch skillet, add the bratwurst and cook, turning them frequently with tongs until they are a golden brown on all sides.

    3. Add the ¼ cup of water to the skillet, reduce the heat, and simmer, uncovered, for 15 to 20 minutes, turning the bratwurst over after 10 minutes. Replenish the water with a few tablespoons of boiling water if the cooking water boils away. Transfer the sausages to a plate, and cover them with foil.

    4. With a whisk, beat the flour and salt into the sour cream. Then, a few tablespoons at a time, stir the sour-cream mixture into the liquid remaining in the skillet.

    5. Cook over low heat, stirring constantly, for 5 to 8 minutes, until the sauce is smooth and slightly thickened. Do not let it boil. Slice the sausages into ¼-inch rounds, drop them into the skillet, baste with the sauce and simmer only long enough to heat the bratwurst through. Transfer the entire contents of the skillet to a large, deep platter and serve immediately.
    To serve 4
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Meat & Poultry » Sausage
    Main Ingredient » Dairy » Sour Cream
    Dish » Main Course


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