Proud Henry, Brats in Vinegar Caper Sauce


Stolzer Heinrich
Thuringian-style or any other German Bratwurst are browned and served with a sauce flavored with beer, capers, lemon, and vinegar on broad egg noodles and mushrooms
Course Entree
Cuisine Thuringian
Keyword Bratwurst, Grilled sausage, Thueringian Sausage, Thuringia
Region Thuringia
Servings 4


  • 4 Thuringian Bratwurst sausages
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 cup lager beer
  • 1/2 cup meat stock
  • 1/2 tablespoon vinegar
  • 1 bay leaf
  • 2 tablespoon capers
  • 1 lemon juice and grated zest
  • salt and pepper
  • 1 lbs broad egg noodles from Germany
  • 1 cup mushrooms, sliced


  • In a skillet, sauté the sausages in butter until brown. Take the sausages out.
  • Sprinkle the flour into the hot butter, stirring the mixture until it thickens and turns golden. Stirring continuously, gradually add the beer and the stock. The sauce should be thick and have no lumps. Add the vinegar and bay leaf and simmer for 10 minutes. Add the capers, lemon juice and lemon zest. Season to taste with salt and pepper.
  • Place the sausages back in the skillet and simmer in the sauce for another 5 minutes, or until the sausages are warmed through, over low heat.