Recipe

Suss-saure Bratwurst Recipe

	Veg / All my dishes 5 months, 1 week ago THIS GERMAN MEAT DISH WAS SERVED WITH HOT GERMAN POTATO SALAD, KRAUT AND COOKED APPLES AND HOMEMADE BREAD WHEN I WAS A KID Prep:5m Cook:30m Servings:8	Veg
	german spicy bratwurst inexpensive currents lemon

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Ingredients

8 BRATWURST, SEPERATED

1 TBS DRIED BLACK CURRANTS

4 WHOLE ALLSPICE, PULVERIZED WITH A MORTAR AND PESTLE

2 CUPS COLD WATER

1 TBS BUTTER

2 TBS FLOUR

2 TEAS SUGAR

1/2 SALT

1 TBS FRESH LEMON JUICE

Directions

PLACE BRATWURST , CURRANTS AND ALLSPICE IN A 3 QT HEAVY SAUCEPAN AND BOIL IN WATER. BRING TO BOIL OVER HIGH HEAT, REDUCE HEAT TO LOW AND COVER PAN. SIMMER 20 MIN, THEN SET THE SAUSAGES ASIDE ON A PLATE. COVER TO KEEP WARM. LET THE COOKING LIQUID SETTLE FOR A MINUTE OR TWO AND SKIM AS MUCH FAT FROM THE SURFACE AS POSSIBLE.

IN A HEAVY 8 TO 10 " SKILLET, MELT THE BUTTER OVER MODERATE HEAT. STIR IN THE FLOUR AND COOK, STIRRING CONSTANTLY FOR 3 TO 4 MINUTES OR UNTIL HE MIXTURE COLORS LIGHTLY. BE CAREFUL NOT TO BURN. THIS WILL BURN IF YOU ARE NOT USING A HEAVY SKILLET. POUR 1 CUP OF RESERVED LIQUID INCLUDING CURRANTS. STIRRING CONSTANTLY WITH A WHISK, BRING THE SAUCE TO A BOIL. WHEN IT IS THICK AND SMOOTH, REDUCE HEAT TO LOW, STIR IN THE SUGAR AND SALT. SIMMER 3 TO 4 MINUTES. SLICE BRATWURST INTO 1/4" THICK ROUNDS, ADD THEM TO THE SAUCE. SIMMER ONLY LONG ENOUGH TO HEAT THROUGH. JUST BEFORE SERVING, STIR IN LEMON JUICE. TRANSFER TO A LARGE DEEP SERVING PLATTER. SERVE AT ONCE

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