Recipe - Bratwurst In Suss-Saurer Tunke (Sweet-Sour Sausage Links)

16 Sausage links (about 1 lb.)
1 Mediumsize onion

2 Tbls cold water
2 Tbls reserved sausage
drippings

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Page 2 of 3 2 Tbls.
allpurpose flour 1 cup hot water 2 Tbls. vinegar 2 Tbls. brown
sugar One fourth tsp. salt 1/8 tsp. pepper

Put sausage links into a large, cold skillet. Add water. If skillet will
not hold entire amount of sausage, cook one half at a time. Cover and cook
slowly 8 to 10 min. Remove cover and pour off liquid. Brown links over
medium heat, turning as necessary (do not prick links with fork). Pour off
fat as it collects; reserve fat. Meanwhile, clean and chop onion. When
sausage links are browned, remove from skillet. Drain on absorbent paper.
Set aside to keep warm.

Put onion in hot skillet containing drippings. Cook over medium heat until
onion is soft. Blend in flour. Heat until mixture bubbles. Remove from
heat and add water, vinegar, brown sugar, salt and pepper gradually,
stirring constantly. Bring to boiling. Reduce heat and cook 1 to 2 min.
Return sausages to the sauce and cook over low heat 10 min., or until
thoroughly heated. Makes 4 servings. From Culinary Arts Institute "German &

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Page 3 of 3 Viennese
Cooking" Converted by MMCONV vers. 1.00

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip