Submitted by Jenny Ritter Sykes
Open 1 pack of brats. Melt 1/2 stick of butter in a skillet and brown the brats on all sides. Then cover just above halfway with water and let them boil down, turning occasionally. Start another pot of water to boil.
Move the brats to a cutting board. Mix 24 oz of sour cream and 3 teaspoons of flour and add to the cooked down grease/water mix. Start a bag of egg noodles in the other pot and stir until boiling and add salt and pepper.
Slice the brats into fairly thin penny slices and add back to the sauce. Once it boils and cooks together for a few minutes, drain and rinse noodles. Add a bag of frozen or fresh veggies and serve with noodles on bottom and meat/veggie sauce on top.
Open 1 pack of brats. Melt 1/2 stick of butter in a skillet and brown the brats on all sides. Then cover just above halfway with water and let them boil down, turning occasionally. Start another pot of water to boil.
Move the brats to a cutting board. Mix 24 oz of sour cream and 3 teaspoons of flour and add to the cooked down grease/water mix. Start a bag of egg noodles in the other pot and stir until boiling and add salt and pepper.
Slice the brats into fairly thin penny slices and add back to the sauce. Once it boils and cooks together for a few minutes, drain and rinse noodles. Add a bag of frozen or fresh veggies and serve with noodles on bottom and meat/veggie sauce on top.
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