Bratwurst in sour cream PDF Print E-mail

Bratwurst in Sour Cream

2 1/2 pounds bratwurst
2 tablespoons butter
2 medium onions, sliced thin
1 cup sour cream
1/2 teaspoon salt
1 1/2 cups apple cider
Hot buttered noodles

Brown sausages well on all sides in butter. Remove sausages. If there is too much fat in skillet, remove some.

In the remaining fat, saute the onions until soft. Stir in flour. Add salt and the apple cider. Cook until bubbly. Return sausages to skillet, cover, lower heat and simmer for 15 minutes.

Blend the sour cream and some of the hot sauce in a separate dish. Then add to the skillet with the sausages. Stir until sauce is hot. Do not allow to boil.

Serve over hot buttered noodles.

Serves 6.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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