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