Best Sour Wiener Gravy Recipes

SOUR WIENER GRAVY

Sour Wiener Gravy image

This is an unusual kind of gravy with sliced wieners that is served over mashed potatoes. The first time I had this was at my sister-in-laws over twenty years ago. I've changed the ingredients just a bit, but since then it's been among our family's favorite. Now our daughter Jenny prepares it for her family.

Provided by Domestic Goddess

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes

Time 25m

Yield 15

Number Of Ingredients 6

Ingredients

5 ¾ cups cold water
1 onion, finely chopped
salt and pepper to taste
30 gingersnap cookies, crushed
1 ½ cups distilled white vinegar
2 pounds frankfurters, sliced

Steps:

In a large deep skillet, combine the cold water, onion, and gingersnap cookies. Stir gently until the cookies have dissolved. Add the vinegar and sliced frankfurters. Heat over medium-low heat until simmering and somewhat thick. Serve over hot mashed potatoes.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 12.4 g, Cholesterol 32.1 mg, Fat 20.1 g, Fiber 0.3 g, Protein 7.4 g, SaturatedFat 7.6 g, Sodium 740.3 mg, Sugar 7 g

SOUR WIENER GRAVY

Sour Wiener Gravy image

Sour Wiener Gravy is gravy made with "store bought" gingersnaps, sliced all beef wieners, chopped onion, vinegar, water, salt and pepper, and once thickened, served over mashed potatoes. The brands of store bought gingersnaps I have used to make this dish are... Rippin Good, Stauffer's, or Lil' Dutch Maid. (Lil' Dutch Maid are...

Provided by Cindi M Bauer

Categories Gravies

Time 30m

Number Of Ingredients 7

Ingredients

5-3/4 cups cold water
1 onion, finely chopped (use small to medium size onion)
salt & pepper, season according to taste
33 gingersnap cookies
1-1/2 cups 5% white vinegar
2 lbs. all-beef wieners (*see note)
hot-cooked mashed potatoes

Steps:

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 use.)
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; stirring continuously.
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. Also, you can also substitute franks or hot dogs for the all-beef wieners.