Sour Wiener Gravy

1. 1

   In a large deep 12-inch skillet, combine the water, onion, salt and pepper, plus the gingersnaps.

2. 2

   (You can also prepare this dish in a chicken fryer, with a lid, which is what I do).

3. 3

   Stir gently until the gingersnaps have dissolved.

4. 4

   Add the vinegar and sliced wieners.

5. 5

   Heat over medium-low heat, until it almost boils and is somewhat thick.

6. 6

   (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).

7. 7

   Serve over the hot-cooked mashed potatoes.

8. 8

   *Note: When adding the gingersnap cookies, be sure to only use the store brands that I had suggested.

9. 9

   Do not use home-baked cookies for this recipe.

* Per serving · 4 servings · Values may vary.

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