To serve 4

8 bratwurst 1 TB butter

1 TB dried black currants 2 TB flour

4 whole allspice, pulverized with a 2 tsp. sugar

mortar and pestle ½ tsp. salt

2 cups cold water 1 TB fresh lemon juice

Place the bratwurst, currants, and allspice in a 1-3 quart saucepan and pour in the water. Bring to a boil over high heat, reduce the heat to low and cover the pan. Simmer for 20 minutes, then set the sausages aside on a place and cover with foil to keep them warm. Let the cooking liquid settle for a minute or two, and skim as much of the fat from the surface as possible.

In a heavy 8-10” skillet, melt the butter over moderate heat. Stir in the flour and cook, stirring constantly, for 3-4 minutes or until the mixture colors lightly. Be careful it doesn’t burn. Pour in 1 cup of the reserved cooking liquid including the currants. When it is thick and smooth, reduce the heat to low, stir in the sugar and salt and simmer for 3-4 minutes. Slice the sausages into ¼” rounds, add them to the sauce and simmer only long enough to heat them through. Just before serving, stir in the lemon juice and taste for seasoning. Transfer the entire contents of the skillet to a large, deep serving platter and serve at once.

BRATWURST-GEGRILLT

Broiled Bratwurst

1 pound bratwurst Milk

Oil or margarine

Soak boiled bratwurst 3 minutes in milk, then lift out and brush with oil or melted margarine. Place under broiler or fry gently in skillet. Use more oil if needed. Serve with mustard, sauerkraut, potato salad and plenty of chilled beer for a classic German meal.