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What You Need:
(To serve 4)
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¼ cup cold water
1 tablespoon flour
½ teaspoon salt
1 cup sour cream
8 bratwurst sausages, separated
2 tablespoons butter
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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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.
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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.
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