BRATWURST WITH ONION SAUCE
1 1/2 lbs. bratwurst (about 6), precooked 6 T. butter or margarine, divided 3 large onions, thinly sliced 3 T. flour 1 14.5 oz. can beef broth Freshly ground black pepper
Precook the brats (we like them done in beer). Sauté them in 1 T. butter in a large skillet over medium heat, turning frequently, until brown on all sides. Remove from skillet to a warm serving platter; keep warm. Sauté onions in the pan drippings and 2 T. butter over high heat until tender crisp. Remove from skillet with a slotted spoon; reserve. Add 2 T. butter to skillet; stir in flour and cook about a minute, stirring constantly. Stir in beef broth; cook over medium heat until sauce thickens and bubbles for a minute or so. Stir in 1 T. butter and the reserved onions. Season to taste with pepper. Bring to boil and pour sauce over brats.
These are very good served with mashed potatoes and a good country bread. Serves 6.
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