Bratwurst mit saurer Sahnensosse

Well, now that fall is upon us and I actually wore a jacket when I went out for my walk today, I thought it was time to break out an old favorite recipe that is perfect for nippy fall and winter nights.

8 bratwurst sausages
2 tablespoons butter
1/4 cup cold water
1 tablespoon flour
1/2 teaspoon salt
1 cup sour cream

Boil 2 quarts of water, remove from heat, and soak the sausages for 5 minutes; drain and pat dry.

Melt butter over moderate heat in a skillet; add bratwurst and cook, turning frequently until they are golden brown. Add the water and reduce heat, simmering for 15-20 minutes, turning the sausages at 10 minutes. If the water boils away, replenish with a few tablespoons. Transfer the sausages to a plate and cover with foil.

With a whisk, beat the flour and salt into the sour cream. Then, a few tablespoons at a time, stir the sour cream mixture into the liquid remaining in the skillet. Cook over low heat, stirring constantly for 5-8 minutes. Do not let it boil! When the sauce is smooth and slightly thickened, ladle over the sausages. Guten appetit, or as they say in Switzerland, En guete!

This dish is complimented well by potato pancakes (Kartoffelkuchen) or Swiss Rösti (kind of like a hash brown, but oh...so much better). Wash down with beer. Serves 8. Not for dieters.