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sour weiner gravy

DomesticGoddess avatar
Recipe by
Cindi Marie Bauer
@DomesticGoddess
Marshfield, WI

Sour Weiner Gravy is gravy made with "store bought" gingersnaps, sliced all beef weiners, 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 the least expensive, and I purchased them at the Dollar Tree.)

yield 12 -14
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For sour weiner gravy

  • 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 weiners (*see note)
  • hot-cooked mashed potatoes

How To Make sour weiner gravy

  • 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 weiners.
  • 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 weiners.
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