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Bratwurst mit saurer Sahnen Soße

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    Posted: 03 May 2019 at 14:31
Bratwurst mit saurer Sahnen Soße
Steamed Bratwurst In Sour-Cream Sauce

From Time/Life's Foods of the World - The Cooking of Germany, 1969:

Quote Bratwurst mit saurer Sahnen Soße
Steamed Bratwurst In Sour-Cream Sauce

To serve 4:

1/4 cup cold water
1 tablespoon flour
1/2 teaspoon salt
1 cup sour cream
8 bratwurst sausages, separated
2 tablespoons butter

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.

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. Add the 1/4 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.

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. 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 1/4-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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