John Myers
Ingredients for 4 servings:
- 4 pairs of medium-sized sausages
- 25 g butter, brown
- 3 tbsp flour
- 1 tbsp vinegar (wine vinegar)
- 2 bay leaves
- ¼ liter meat broth
- salt and pepper
- 1 pinch of ginger powder
- 1 lemon(s), untreated
- 1 tsp, heaped capers
- 75 ml white wine
- 1 sprig(s) rosemary
- possibly cornstarch to bind
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
A pickled bratwurst dish from Thuringia, whose name and preparation allude to the sour expression of King Henry during his walk to Canossa.
In a large pan, fry the sausages until half cooked and keep warm in the oven. Toast the flour in brown butter for 2 minutes, add the meat broth and vinegar, bay leaves, rosemary, a pinch each of salt, pepper, and ginger powder. Bring to a boil, then cover and simmer over medium heat for about 10 minutes. Then add the warmed sausages to the sauce, add the sliced lemon, capers, and wine. Simmer over low heat until the sausages are cooked through. Thicken with cornstarch, if desired.
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