John Myers
Bratwurst with Schwips …
The perfect bratwurst with schwips … recipe with a picture and simple step-by-step instructions.
- 2 raw Uncooked sausages
- 250 ml Riesling
- 250 ml Flour for flouring
- 1 tablespoon Oil for frying
- 1 Diced onion
- 1 kl. Can Mushroom slices
- 2 tablespoon Tomato paste
- Black pepper from the mill
- Salt
- 200 ml Cream
- 200 ml Sauce thickener dark
- Pierce the raw sausage with a fork twice (offset) on each side and place in a narrow container.
- Heat the wine to the boiling point (it should not “boil”) and scald the sausages with it and let everything stand for about 10 minutes. remove the sausages, pat dry and flour them. The wine is still needed.
- Knock off the excess flour and fry the sausages in a coated pan in the heated oil until golden brown on both sides. Sauté the onion cubes on the side until they begin to take on color.
- Now add the drained mushroom slices, tomato paste and the wine from the broth, season with salt and pepper and cover the dish for about 6 minutes on a low heat.
- Pour in the cream, bring to the boil, season the sauce to taste and, if necessary, stir with a little sauce thickener (previously the sauce was always creamy without a sauce thickener). Then it can be served.
- I prefer to serve the tipsy bratwurst with butter rice – because it complements each other wonderfully!
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