BRATWURST IN SWEET SOUR SAUCE: SUSS-SAURE BRATWURST

To serve 4.

8 bratwurst, separated
1 tablespoon dried black currants
4 whole allspice, pulverized with a mortar and pestle
2 cups cold water
1 tablespoon butter
2 tablespoons flour
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon fresh lemon juice

Place the bratwurst, currants and allspice in a 2 to 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 plate 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 or 10 inch skillet, melt the butter over moderate heat. Stir in the flour and cook, stirring constantly, for 3 to 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. Stirring constantly with a whisk, bring the sauce to a boil. When it is thick and smooth, reduce the heat to low, stir in the sugar and salt and simmer for 3 to 4 minutes. Slice the sausages into 1/4 inch 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.