Bratwurst in Beer Sauce - Stolzer Heinrich (Proud Henry)

"This is a traditional German dish which I have been cooking for almost 20 years. I found it in my mother's cookbook "Cuisines of Germany" and pretty much have it memorized now. Don't let the ingredients fool you - it all comes together well and is quite tasty. I serve it usually with a salad and turnip mashed potatoes."
 
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Ready In:
30mins
Ingredients:
9
Yields:
4 Bratwursts
Serves:
4
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ingredients

  • 4 bratwursts
  • 1 -2 tablespoon flour
  • 1 -2 tablespoon butter
  • 1 12 cups dark beer
  • 3 -4 tablespoons ginger cookie crumbs (I use gingersnaps and crush them in a ziplock bag with the side of a hammer)
  • 1 tablespoon grated onion
  • salt and black pepper (to taste)
  • 3 tablespoons concentrated beef stock (when out, I've used Maggi's)
  • 1 -2 tablespoon lemon juice
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directions

  • Poke a few holes in each bratwurst with a fork so they don't burst.
  • Dredge the brats in flour.
  • Melt the butter in a skillet and fry the bratwursts on both sides.
  • Remove them from the skillet and set aside.
  • Pour the beer into the skillet and deglaze it, making sure you scrape all the yummy crumbs sticking to the sides and bottom.
  • Add the ginger cookie crumbs and grated onion.
  • Cook those together for about 10 minutes.
  • Season with salt, pepper, beef stock and lemon juice.
  • Cook for 2 more minutes.
  • Reduce heat, return the bratwurst to the skillet and cook them until heated through.

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RECIPE SUBMITTED BY

<p>My hubby and I live in Sacramento, California. I am the Director of Operations for Backgrounds Online, where we provide pre-employment screening for companies. &nbsp;<br /><br />The DH and I have a tiny apartment and a tinier kitchen out of which we try and perform miracles. It's known as a "one butt kitchen" to my mother and we have fun juggling that together. &nbsp;This fostered a blog we created where we try and showcase "little miracles" we perform in the "One Butt Kitchen." &nbsp;</p>
 
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