16 sausage links (about 1 lb.)
1 medium-size onion
2 tbls cold water
2 tbls reserved sausage drippings
Directions
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Page 2 of 3 2 Tbls.
all-purpose flour 1 cup hot water 2 Tbls. vinegar 2 Tbls.
brown sugar 1/4 tsp. salt 1/8 tsp. pepper
Put sausage links into a large, cold skillet. Add water. If skillet
will not hold entire amount of sausage, cook one half at a time.
Cover and cook slowly 8 to 10 min. Remove cover and pour off liquid.
Brown links over medium heat, turning as necessary (do not prick
links with fork). Pour off fat as it collects; reserve fat.
Meanwhile, clean and chop onion. When sausage links are browned,
remove from skillet. Drain on absorbent paper. Set aside to keep warm.
Put onion in hot skillet containing drippings. Cook over medium heat
until onion is soft. Blend in flour. Heat until mixture bubbles.
Remove from heat and add water, vinegar, brown sugar, salt and pepper
gradually, stirring constantly. Bring to boiling. Reduce heat and
cook 1 to 2 min. Return sausages to the sauce and cook over low heat
10 min., or until thoroughly heated. Makes 4 servings. From Culinary
Arts Institute "German &
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Page 3 of 3 Viennese
Cooking" Converted by MMCONV vers. 1.00
Servings: 1 servings
Bratwurst In Suss-Saurer Tunke (Sweet-Sour Sa Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; German; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into antiquity, at least as far back into history as early Egypt, and possibly even further than that. Interesting though that is, in the main part, these ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe found, according to experts in ancient history are some stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a number of documents describing recipes prepared by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and dessert, something we still use today. Additionally, he describes how the ancient cooks used a good variety of herbs, including some that we all recognise like bay, mint and dill. Over the following few centuries, the rich and powerful families of Wesstern Europe competed with each other to offer the most extravagent meals, and as a result cooks and their recipe collections increased in prestige. However, it wasn`t until the 1800s that haute cuisine and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, verifying, and writing down recipes to help cooks of their time. When we get to the 1900s, cookery books were in great demand, mostly as a result of increased literacy, people having more free time and a general increase in wealth. The arrival of TV brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Bratwurst In Suss Saurer Tunke (Sweet Sour Sa recipe.
