To serve 4

8 bratwurst sausages, separated 1 TBSP flour

2 TBSP butter ½ tsp. salt

¼ cup cold water

Drop the bratwurst into 2 quarts of boiling water, remove from the heat, and let the sausages soak for 5 minutes. Drain and pat the bratwurst dry with paper towels.

Melt the butter over moderate heat in a heavy 10-12” skillet, add the bratwurst and cook, turning them frequently with tongs until they are a golden brown on all sides. Add the ¼ cup of water to the skillet, reduce the heat, and simmer, uncovered, for 15 to 20 minutes, turning the bratwurst over after 10 minutes. Replenish the water with a few tablespoons of boiling water if the cooking water boils away. Transfer the sausages to a plate, and cover them with foil.

With a whisk, beat the flour and salt into the sour cream. Then, a few tablespoons at a time stir the sour cream mixture into the liquid remaining in the skillet. Cook over low heat, stirring constantly, for 5-8 minutes, until the sauce is smooth and slightly thickened. Do not let it boil. Slice the sausages into ¼” rounds, drop them into the skillet, baste with the sauce and simmer only long enough to heat the bratwurst through. Transfer the entire contents of the skillet to a large, deep platter and serve immediately.