16 sausage links (about 1 lb.)
1 medium-size onion
2 tbls cold water
2 tbls reserved sausage drippings
Directions
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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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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
It is quite feasible to prove the history of transcribed cooking instructions far back into distant history, in truth as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that maybe, these, ancient cook books were just basic hieroglyphic instructions for preparing food.
In fact, the most ancient recipe found, according to academics are a few clay tablets in ancient Sumerian 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 making anyone who drank it feel wonderful. Progressing into Roman times around 25BC a roman called Apicius created some scripts which described recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main course and desserts, a very modern way of dining. He also describes how the chefs of Roman times used many different aromatic flavors, including a few that will be familiar to modern cooks like thyme, fennel and parsley. Later on, we find a couple of interesting cookery books from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the spicy food that we all know today, but instead descriptions of the types of meals eaten by the rich people of those days. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices created a torrent in books on cooking, most of which are now in academic collections. By the advent of the twentieth century, cookbooks are increasing in popularity due to increased literacy, people having increased spare time and having more disposable income. The introduction of the TV gave us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Bratwurst In Suss Saurer Tunke (Sweet Sour Sa recipe.
