Sour Wiener Gravy

Domestic Goddess's Note:

Sour Wiener Gravy is a gingersnap gravy made with sliced all beef wieners, chopped onion, vinegar, water, salt & pepper, and once thickened, serve over mashed potatoes. The brands of store bought gingersnaps I have used to make this dish is...Rippin Good (or) Stauffer's. The Rippin Good Ginger Snaps can be found at Festival Foods, it comes in a 16-oz. box, and the Stauffer's Ginger Snaps can be found at Walgreens Drug Store, it comes in a 14 oz. bag.

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

Ingredients:

Servings: 8

• 5 3/4 cups cold water
• 1 onion, finely chopped (use small to medium size onion)
• salt and pepper, season according to taste
• 30 gingersnap cookies (do not use home baked gingersnaps)
• 1 1/2 cups 5% white distilled vinegar
• 2 lbs thinly sliced all beef wieners (or use franks or hot dogs, if desired)
• hot-cooked mashed potatoes

Directions:

1. In a large deep 12-inch skillet, combine the water, onion, salt and pepper, plus the gingersnaps. (You can also prepare this dish in a chicken fryer, with a lid).
2. Stir gently until the gingersnaps have dissolved.
3. Add the vinegar and sliced wieners.
4. Heat over medium-low heat, until it almost boils and is somewhat thick.
5. (When preparing this in a chicken fryer, I cook this over high heat; stirring frequently, until it comes to a boil and the gravy has thickened up, (in about 10 minutes) and after that, I lower the heat to a simmer, and cook/simmer the dish just a bit longer, for about 10-15 minutes longer).
6. Serve over the hot-cooked mashed potatoes.
7. Note: I wanted to mention, that I have used another store brand of gingersnaps, but the gravy just didn't taste the same, as when made with the Rippin Good Ginger Snaps, or the Stauffer's brand. Also, years past I could make this using one of those brand name franks, but found those franks now add more fillers to them, even though they say they don't, so now I find it's best to use a good quality brand of all-beef wieners.