Yield: 1 Servings
|16 \N||Sausage links (about 1 lb.)|
|1 \N||Medium-size onion|
|2 \N||Tbls cold water|
|2 \N||Tbls reserved sausage drippings|
|\N \N||Page 2 of 3 2 Tbls.|
|\N \N||Page 3 of 3 Viennese|
Enter (?), (N)ext Pg, (P)revious Pg, or (M)enu: all-purpose flour 1 cup hot water 2 Tbls. vinegar 2 Tbls. brown sugar ¼ tsp. salt ⅛ tsp. pepper Put sausage links into a large, cold skillet. Add water. If skillet will not hold entire amount of sausage, cook one half at a time. Cover and cook slowly 8 to 10 min. Remove cover and pour off liquid. Brown links over medium heat, turning as necessary (do not prick links with fork). Pour off fat as it collects; reserve fat. Meanwhile, clean and chop onion. When sausage links are browned, remove from skillet. Drain on absorbent paper.
Set aside to keep warm.
Put onion in hot skillet containing drippings. Cook over medium heat until onion is soft. Blend in flour. Heat until mixture bubbles. Remove from heat and add water, vinegar, brown sugar, salt and pepper gradually, stirring constantly. Bring to boiling. Reduce heat and cook 1 to 2 min.
Return sausages to the sauce and cook over low heat 10 min., or until thoroughly heated. Makes 4 servings. From Culinary Arts Institute "German & Enter (?), (N)ext Pg, (P)revious Pg, or (M)enu: Cooking" Converted by MMCONV vers. 1.00 File