Bratwurst In Suss-Saurer Tunke (Sweet-Sour Sa Recipe

Ingredients

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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Cooking" Converted by MMCONV vers. 1.00


Servings: 1 servings

 

 

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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.

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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.

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