Bratwurst in Sour Cream Sauce

Make sure your cardiologist is on speed dial before you make this recipe. It makes no apologies for being rich, creamy and full of tasty grease.

The fat drippings of the pan-fried bratwurst are mixed with sour cream to create a thick lavish sauce. The sausages are cut into pieces and tossed into the creamy sauce.

Drippings from the bratwurst do most of the heavy lifting in the flavor department. The sour cream adds texture and a bit of tang. I like to use extremely thick bratwurst sausages to make use of their significant pan drippings.

 

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Bratwurst in Sour Cream Sauce

Course Main Course

Cuisine German

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 8 thick Bratwurst sausages
• 2 tablespoons unsalted butter
• 1/4 cup cold water
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1 cup sour cream
• Freshly ground pepper to taste.

Instructions

1. In a medium-sized saucepan, bring enough water to cover the bratwurst sausages to a boil.
2. Drop the bratwurst sausages in the boiling water.
3. Remove the saucepan from the heat and let sausages soak in the boiling water for about 5 minutes.
4. Drain the water from the saucepan, remove the bratwurst sausages, pat them dry with paper towels.
5. In a medium-sized skillet melt the unsalted butter over medium heat.
6. Add the bratwurst to the butter and use a fork or tongs to turn them frequently to brown the sausages on all sides.
7. Add the 1/4 cup of water to the pan. Reduce the heat to low and simmer the bratwurst sausages in the pan for 15-20 minutes. Do not cover. Turn the sausages over occasionally. If too much of the water disappears, add back a few tablespoons of hot water back into the pan.
8. After the sausages are well browned and cooked through, transfer them to a plate, cover with aluminum foil and store in a warm place.
9. In a separate bowl, whisk together the sour cream, salt, and tablespoon of all-purpose flour.

10. Use a tablespoon to transfer the sour cream mixture a bit at a time to the butter/bratwurst drippings mixture, whisking to combine.

11. Simmer the sauce for roughly 10 minutes to create a smooth, thick texture. Do not let the mixture come to a boil.
12. While the sauce is simmering, cut the bratwurst sausages into small pieces. Transfer them back to the skillet and stir to cover them in the sauce.
    
13. Cook stirring the bratwurst sausages in the sauce until they are sufficiently reheated.
    
14. Season with freshly ground pepper to taste.
15. Transfer the finished bratwurst sausages to a serving platter and serve immediately.

More Beautiful Bratwurst Recipes:

Bratwurst filled Mustard Knoedel

 

Bratwurst Potato, Cheese, Spring Onion Casserole

 

Orange Orgeano Sheet Pan Chicken with Bratwurst

 

Sauerkraut Bratwurst Cheese Pie