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Ingredients
- 16 x Sausage links (about 1 lb.)
- 1 med -size onion
- 2 Tbsp. cool water
- 2 Tbsp. reserved sausage drippings
Directions
- Enter (), (N)ext Pg, (P)revious Pg, or possibly (M)enu: Page 2 of 3 2 Tbls.
- 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 29g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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