Title: Bratwurst in suss-saurer tunke (sweet-sour sausage links)
 Categories: Bratwurst, Sweet-sour, Grace
      Yield: 1 Servings
 
     16    Sausage links (about 1 lb.)
      1    Medium-size onion
      2    Tbls  cold water
      2    Tbls  reserved sausage drippings
      2 Tbls. all-purpose flour         
      1 cup hot water 
      2 Tbls. vinegar 
      2 Tbls. brown sugar 
      1/4 tsp. salt 
      1/8 tsp. pepper
  
  Put sausage links into a large, cold skillet.  Add water.  If skillet
  will not hold entire amount of sausage, cook one half at a time.
  Cover and cook slowly 8 to 10 min.  Remove cover and pour off liquid.
  Brown links over medium heat, turning as necessary (do not 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
  warm.
  
  Put onion in hot skillet containing drippings.  Cook over medium heat
  until onion is soft.  Blend in flour. Heat until mixture bubbles.
  Remove from heat and add water, vinegar, brown sugar, salt and pepper
  gradually, stirring constantly.  Bring to boiling. Reduce heat and
  cook 1 to 2 min. Return sausages to the sauce and cook over low heat
  10 min., or until thoroughly heated. Makes 4 servings.