Sour Wiener Gravy
Ready In: 30 mins
Serves: 12-14
Ingredients
- 5 3⁄4 cups cold water
- 1 onion, finely chopped (use small to medium size onion)
- salt and pepper, season according to taste
- 33 gingersnap cookies (See *Note)
- 1 1⁄2 cups 5% white distilled vinegar
- 2 lbs thinly sliced all beef wieners
- hot-cooked mashed potatoes
Directions
- 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, which is what I do).
- Stir gently until the gingersnaps have dissolved.
- Add the vinegar and sliced wieners.
- Heat over medium-low heat, until it almost boils and is somewhat thick.
- (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).
- Serve over the hot-cooked mashed potatoes.
- *Note: When adding the gingersnap cookies, be sure to only use the store brands that I had suggested. Do not use home-baked cookies for this recipe.
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