ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bratwurst In Sour Cream Sauce

Yield 6 servings


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes