The drippings from the bratwurst do most of the heavy lifting here 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.
Bratwurst?
Bratwurst isn’t just a sausage—it’s Germany’s sizzling gift to the world of comfort food. This Bratwurst in Sour Cream Sauce recipe is no exception. It is traditionally made from pork, veal, or beef. This juicy link of joy is seasoned with a blend of spices that makes every bite sing. Moreover, bratwurst is incredibly versatile. Grill it, pan-fry it, or simmer it in beer for that extra oomph of flavor. And let’s be honest, no summer barbecue or Oktoberfest celebration feels complete without these golden-brown beauties. Nestle them in a bun or pair with tangy sauerkraut. Furthermore, bratwurst travels well across cuisines. It happily mingles with mustards, potato salads, and pretzels. So, whether you’re in Germany or grilling in your backyard, bratwurst brings people together one snap of the sausage casing at a time.
History of Bratwurst
Bratwurst comes with a history as rich as its flavor. It goes back centuries in Germany. The earliest written record of bratwurst dates to 1313 in the city of Nuremberg. A place still famous for its tiny, delicious Nürnberger sausages today. Over time, each region of Germany developed its own spin. From the long and skinny Thüringer version to the hearty Franconian style. In fact, the word “bratwurst” comes from Old High German. Brät means finely chopped meat, and wurst means sausage. So it started as a clever way to use every bit of the animal (nothing wasted here!). However, it quickly became a beloved staple of German cuisine. Then, as centuries rolled on, bratwurst found its way onto street corners, into beer gardens, and eventually across the globe. A true cultural ambassador in a bun, or a warm hug, like this Bratwurst in Sour Cream Sauce
Bratwurst in Sour Cream Sauce
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
-
In a medium-sized saucepan, bring enough water to cover the bratwurst sausages to a boil.
-
Drop the bratwurst sausages in the boiling water.
-
Remove the saucepan from the heat and let sausages soak in the boiling water for about 5 minutes.
-
Drain the water from the saucepan, remove the bratwurst sausages, pat them dry with paper towels.
-
In a medium-sized skillet melt the unsalted butter over medium heat.
-
Add the bratwurst to the butter and use a fork or tongs to turn them frequently to brown the sausages on all sides.
-
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.
-
After the sausages are well browned and cooked through, transfer them to a plate, cover with aluminum foil and store in a warm place.
-
In a separate bowl, whisk together the sour cream, salt, and tablespoon of all-purpose flour.
-
Use a tablespoon to transfer the sour cream mixture a bit at a time to the butter/bratwurst drippings mixture, whisking to combine.
-
Simmer the sauce for roughly 10 minutes to create a smooth, thick texture. Do not let the mixture come to a boil.
-
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.
-
Cook stirring the bratwurst sausages in the sauce until they are sufficiently reheated.
-
Season with freshly ground pepper to taste.
-
Transfer the finished bratwurst sausages to a serving platter and serve immediately.
So, do you like this Bratwurst in Sour Cream Sauce? Then also check out some of these other delicious recipes:
SAUERKRAUT CHEESE BRATWURST PIE
WARM FENNEL BRATWURST POTATO SALAD
HORSERADISH SAUERKRAUT BRATWURST SOUP
