Total Time
35mins
Prep 15 mins
Cook 20 mins

I can't remember where I originally got this recipe. I am a big fan of bratwursts and this gives me another way to serve them up. It is a great comfort food recipe for me.

Ingredients Nutrition

Directions

  1. Cook onion and mustard in margarine till tender.
  2. Stir in bratwurst, beer, mushrooms, beef broth, sugar and 1/4 teaspoons pepper.
  3. Simmer 5 minutes.
  4. Stir flour into sour cream.
  5. Stir some pan juices into sour cream mixture to thin.
  6. Stir into bratwurst mixture.
  7. Cook and stir till thickened and bubbly.
  8. Cook and stir 1 minute more.
  9. Serve over noodles.
  10. Sprinkle with parsley.

Reviews

(3)
Most Helpful

This is a "heady", strong German tasting dish. It reminds me of a Sauerbraten that I had once. I did change the recipe slightly but kept to the main idea and the dish came out exactly as expected. Multiple flavors with each bite. The beer flavor in near non-existent but the mustard makes it. I would like to try it with a cubed, cooked pork roast in place of the brats.

nanapapa October 01, 2009

I'm of German descent and used to some interesting flavors. It was okay, and I would make it again if I had the ingredients, but was not impressed. I forgot was beer I used. Maybe a different beer would help.

Tugar357 October 05, 2005

I made this for DH, who comes from a backround of Greman grandparents cooking German foods and recipes, which he loves,including bratwurst. So, I'm always looking for new ways to prepare brats. I did have some trouble getting the sauce to thicken; it took quite a bit of heating to thicken the sauce. After overnight refrigeration, the sauce was thicker and even had more flavor the next day, upon reheating and serving as leftovers. I used Sam Adams Lager and I served this over egg noodles. I would love to try this again, maybe trying it with country sausage as a stand in for bratwurst. Thanks for posting!

TheDancingCook June 08, 2005

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