Ingredients
- 16 x Sausage links (about 1 lb.)
- 1 med -size onion
- 2 Tbsp. cool water
- 2 Tbsp. reserved sausage drippings
Instructions
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- all-purpose flour 1 c. warm water 2 Tbls.
- vinegar 2 Tbls.
- brown sugar 1/4 teaspoon salt 1/8 teaspoon pepper
- Put sausage links into a large, cool skillet.
- Add in water.
- If skillet won't hold entire amount of sausage, cook one half at a time.
- Cover and cook slowly 8 to 10 minutes.
- Remove cover and pour off liquid.
- Brown links over medium heat, turning as necessary (don't 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 hot.
- Put onion in warm skillet containing drippings.
- Cook over medium heat till onion is soft.
- Blend in flour.
- Heat till mix bubbles.
- Remove from heat and add in water, vinegar, brown sugar, salt and pepper gradually, stirring constantly.
- Bring to boiling.
- Reduce heat and cook 1 to 2 minutes.
- Return sausages to the sauce and cook over low heat 10 minutes., or possibly till thoroughly heated.
- Makes 4 servings.
- Enter (), (N)ext Pg, (P)revious Pg, or possibly (M)enu:
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