World Recipes

Bratwurst in Sour Cream

2 1/2 pounds bratwurst
2 tablespoons butter
2 medium onions, sliced thin
1 cup sour cream
1/2 teaspoon salt
1 1/2 cups apple cider
Hot buttered noodles

Brown sausages well on all sides in butter. Remove sausages. If there is too much fat in skillet, remove some.

In the remaining fat, saute the onions until soft. Stir in flour. Add salt and the apple cider. Cook until bubbly. Return sausages to skillet, cover, lower heat and simmer for 15 minutes.

Blend the sour cream and some of the hot sauce in a separate dish. Then add to the skillet with the sausages. Stir until sauce is hot. Do not allow to boil.

Serve over hot buttered noodles.

Serves 6.

Bratwurst

3 pounds lean pork
1 1/2 pounds fatty pork
3 tablespoons black pepper
2 tablespoons salt
1 1/2 tablespoons sage
1 tablespoon cloves
1 teaspoon rosemary
1 teaspoon mace

Coarsely grind meats with the seasonings, pack into a crock, and seal the top with a layer of pork fat and aluminum foil to let the flavors ripen overnight in the refrigerator. Form the meat into patties and fry them or stuff the meat into casings and poach in simmering water 45 minutes.

Makes about 16 links or patties.

For a Brat Fry
16 ounces pilsner beer
4 large onions, sliced thick
2 tablespoons Polish mustard with horseradish
1 tablespoon catsup
12 bratwurst in casings
6 hard rolls

Bring beer to a simmer in a pan with 1 of the onions, the mustard and catsup. Add bratwurst and simmer about 20 minutes. Have your grill or broiler hot. Drain the bratwurst. Grill brats and remaining onion slices about 5 minutes on each side. Grill the split rolls quickly. Fork a pair of wurst onto each and top with onions. Serve with plenty of extra mustard and catsup and beer.

Chicken Fricassee (Fricasse de Poulet)

2 medium carrots, sliced
1 medium onion, sliced
1 stalk celery, sliced
4 tablespoons butter or margarine
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 cups water
1 cup dry white wine
2 tablespoons instant chicken bouillon
1/2 teaspoon salt
2 bouquets garni
16 small white onions
2 tablespoons butter or margarine
8 ounces fresh mushrooms, sliced
1 tablespoon lemon juice
2 egg yolks
1/2 cup whipping cream
2 tablespoons minced parsley
Hot cooked rice or noodles

Cook and stir carrots, sliced onion and celery in 4 tablespoons butter in Dutch oven until onions are tender; push to side. Add chicken; cook uncovered until light brown, about 10 minutes.

Add water, 1/2 cup of the wine, bouillon, salt and 1 bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 40 minutes.

Heat onions, 2 tablespoons butter, remaining wine and 1 bouquet garni to boiling; reduce heat. Cover and simmer until onions are tender, about 25 minutes.

Remove chicken and onions to warm platter with slotted spoon. Strain bouillon and onion liquid together; discard bouquets garni, carrots, onion and celery slices. Skim fat. Add mushrooms and lemon juice and heat to boiling; reduce heat. Simmer uncovered until reduced to 2 1/2 cups.

Mix egg yolks and whipping cream. Beat 1 cup hot broth by tablespoonsful into whipping cream mixture. Beat in remaining broth. Heat to boiling, stirring constantly. Boil and stir 1 minute: pour over chicken and onions. Sprinkle with parsley.

Serve with rice or hot buttered noodles.

Yields 6 to 8 servings.

Cheese Pie

Filling
3 eggs
1/2 teaspoon lemon extract
16 ounces cream cheese
Pinch of salt

Topping
6 tablespoons granulated sugar
1 teaspoon vanilla extract
2 cups sour cream

Have cream cheese at room temperature. Put all filling ingredients in mixer bowl; beat thoroughly. Bake in a pie plate very lightly greased with vegetable oil for 30 minutes at 325 degrees F (350 degrees F if using tin or aluminum). Cool 20 minutes.

Topping: Mix ingredients and pour over top and return to oven and bake 10 minutes . Cool. Refrigerate.