Bratwurst

A sausage of German origin, Bratwurst (BRAHT-voorst) is made of lean pork and heavily seasoned with herbs and spices.

Bratwurst Sausages in Sour Cream Sauce

A German sausage dish which is easy to prepare, Bratwurst Sausages in Sour

Cream Sauce makes an unusual main dish for a family lunch or supper, accompanied by boiled new potatoes or dumplings.

Bratwurst sausages are available in most delicatessen shops.

8 bratwurst sausages, separated

1 oz. butter

8 fl. oz. sour cream

1 tablespoon flour

1 teaspoon salt

½ teaspoon white pepper

1 tablespoon chopped parsley

Half fill a large saucepan with water and bring it to the boil over high heat. Put the bratwurst into the boiling water and cook them for 15 minutes. With a slotted spoon, remove the bratwurst from the pan. Allow them to drain on kitchen

paper towels and then slice them into ½ inch pieces.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides add the bratwurst slices to the pan and brown them well on all sides for

about 10 to 15 minutes.

In a medium-sized mixing bowl beat the sour cream, flour, salt and pepper together with a wire whisk until they are well blended.

Pour the sour cream mixture into the frying-pan. Reduce the heat to low and, stirring constantly, heat the sour cream

sauce thoroughly without letting it come to the boil. If the sauce is too thick, add 1 to 2 spoonfuls of boiling water.

Turn the bratwurst and sour cream sauce into a warmed serving dish and sprinkle with parsley.

Serve immediately.

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