Bratwurst In Sour Cream Sauce

Oxmoor House
6 servings


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2 (12-ounce) packages pre-cooked bratwurst
2 tablespoons butter or margarine
1/2 cup water
1 (8-ounce) carton commercial sour cream
1 tablespoon all-purpose flour
1/2 teaspoon salt


Fill a large Dutch oven half full of water; bring to a boil. Place bratwurst in boiling water; cover and remove from heat. Let stand 5 minutes. Drain well, and pat dry.

Melt butter in a heavy skillet over low heat; add bratwurst, and cook, turning frequently, until browned. Add 1/2 cup water; simmer, uncovered, 15 minutes. Slice bratwurst into 1/4-inch pieces, and remove to a warm serving platter. Set skillet aside with pan drippings.

Combine sour cream, flour, and salt, stirring well. Add sour cream mixture to reserved pan drippings; stir until smooth. Cook over low heat, stirring constantly, 5 minutes, or until mixture is slightly thickened. Add bratwurst slices to sour cream sauce; cook over low heat until thoroughly heated. Serve immediately.

Created date

February 2010