Bratwurst in red wine sauce with mushrooms

Ingredients for 4 servings:

• 8 sausages, thick, coarse
• 1 onion(s), cut into half rings
• 3 tomatoes, peeled and diced
• 250 ml red wine, semi-dry
• 250 g wild mushrooms (mushrooms), mixed, cleaned and chopped
• 1 tbsp flour
• salt and pepper
• butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

old recipe from a parish household

Melt butter in a deep, lidded pan and fry the sausages until browned on all sides. Remove the sausages from the pan and keep warm. Add the onions to the pan and sauté gently. Add the mushrooms and continue sautéing until the water from the mushrooms has evaporated. Sprinkle with the flour, sauté briefly while stirring, and deglaze with the red wine. Add the tomatoes and let the sauce simmer for about 10 minutes. Season the sauce with salt and pepper, add the sausages, and let it simmer for 5 minutes. Serve with Kartoffeldotsch (potato dumplings), Schopperl (rice dumplings), or simple fried potatoes.