Subject: Sweet and Sour Bratwurst
From: Unicorn (unicorn@indenial.com)
Date: Mon Aug 06 2001 - 02:41:23 EDT
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F O O D F U N N Y
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Thanks to reader Cynthia Bowan of Pittsburgh for this true food funny:
Our seven-year old grandson, Will, was visiting recently and bugging
his Aunt Holly to let him see her ball python (named Monty). Will
asked Holly what Monty ate. When she replied that Monty ate meat, and
she fed him little white mice, Will said with horror, "Aunt Holly,
mice! That's not nice!" Holly replied that Will ate meat. Where did
he think hamburgers came from? They came from cows.
Will solemnly looked at his aunt with some relief and said "Oh Aunt
Holly, I don't eat hamburgers! I eat cheeseburgers!"
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T O D A Y ' S R E C I P E
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6 - 8 bratwurst
2 cups (500 ml) water
2 Tbs (30 ml) dried currants or raisins
1/2 tsp (2 ml) ground allspice
1 Tbs (15 ml) butter
2 Tbs (30 ml) all-purpose flour
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
1 Tbs (15 ml) lemon juice
Combine the bratwurst, water, currants, and allspice in a pot and
bring to a boil over high heat. Remove from the heat and allow to
rest covered for 15 minutes. Meanwhile, heat the butter in a large
skillet over moderate heat and stir in the flour. Cook, stirring
frequently, until the mixture turns a light golden brown. Drain the
bratwurst, reserving the currants and 1 cup (250 ml) of the cooking
liquid. Stir the reserved cooking liquid into the flour mixture and
bring to a boil, stirring constantly. Stir in the sugar, salt, and
pepper. Slice the bratwurst into 1/4-inch (5 mm) rounds and add to
the sauce along with the reserved currants. Simmer long enough to
heat the bratwurst, and stir in the lemon juice just before serving.
Serves 6 to 8 as an appetizer.
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