Bratwurst in Beer Sauce - Stolzer Heinrich (Proud Henry)

Jen Wiehl's Note:

This is a traditional German dish which I have been cooking for almost 20 years. I found it in my mother's cookbook "Cuisines of Germany" and pretty much have it memorized now. Don't let the ingredients fool you - it all comes together well and is quite tasty. I serve it usually with a salad and turnip mashed potatoes.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 4.0 Bratwur ...

• 4 bratwursts
• 1 -2 tablespoon flour
• 1 -2 tablespoon butter
• 1 1/2 cups dark beer
• 3 -4 tablespoons ginger cookie crumbs (I use gingersnaps and crush them in a ziplock bag with the side of a hammer)
• 1 tablespoon grated onion
• salt and black pepper (to taste)
• 3 tablespoons concentrated beef stock (when out, I've used Maggi's)
• 1 -2 tablespoon lemon juice

Directions:

1. Poke a few holes in each bratwurst with a fork so they don't burst.
2. Dredge the brats in flour.
3. Melt the butter in a skillet and fry the bratwursts on both sides.
4. Remove them from the skillet and set aside.
5. Pour the beer into the skillet and deglaze it, making sure you scrape all the yummy crumbs sticking to the sides and bottom.
6. Add the ginger cookie crumbs and grated onion.
7. Cook those together for about 10 minutes.
8. Season with salt, pepper, beef stock and lemon juice.
9. Cook for 2 more minutes.
10. Reduce heat, return the bratwurst to the skillet and cook them until heated through.