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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Sour Wiener Gravy is a gingersnap gravy made with sliced all beef wieners, chopped onion, vinegar, water, salt & pepper, and once thickened, serve over mashed potatoes. The brands of store bought gingersnaps I have used to make this dish is...Rippin Good (or) Stauffer's. The Rippin Good Ginger Snaps can be found at Festival Foods, it comes in a 16-oz. box, and the Stauffer's Ginger Snaps can be found at Walgreens Drug Store, it comes in a 14 oz. bag. Ingredients:
5 3/4 cups cold water |
1 onion, finely chopped (use small to medium size onion) |
salt and pepper, season according to taste |
32 gingersnap cookies (*see note) |
1 1/2 cups 5% white distilled vinegar |
2 lbs thinly sliced all beef wieners |
hot-cooked mashed potatoes |
Directions:
1. In a large deep 12-inch skillet, combine the water, onion, salt and pepper, plus the gingersnaps. (You can also prepare this dish in a chicken fryer, with a lid, which is what I do).
2. Stir gently until the gingersnaps have dissolved.
3. Add the vinegar and sliced wieners.
4. Heat over medium-low heat, until it almost boils and is somewhat thick.
5. (When preparing this in a chicken fryer, I cook this over high heat; stirring frequently, until it comes to a boil and the gravy has thickened up, (in about 10 minutes) and after that, I lower the heat to a simmer, and cook/simmer the dish just a bit longer, for about 10-15 minutes longer).
6. Serve over the hot-cooked mashed potatoes.
7. *Note: When adding the gingersnap cookies, be sure to only use the store brands that I had suggested. Do not use home-baked cookies for this recipe.
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