Ingredients

How to make it

  • 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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