Sour Wiener Gravy

Cindi Bauer


Sour Wiener Gravy is gravy made with "store bought" gingersnaps, sliced all beef wieners, 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.)

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10 Min
20 Min
Stove Top


5-3/4 cups
cold water
1 onion,
finely chopped (use small to medium size onion)
salt & pepper, season according to taste
gingersnap cookies
1-1/2 cups
5% white vinegar
2 lbs.
all-beef wieners (*see note)
hot-cooked mashed potatoes


1In 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.)
2Stir gently until the gingersnaps have dissolved.
3Add the vinegar and sliced wieners.
4Heat 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.)
6Serve 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 wieners.

About this Recipe

Course/Dish: Gravies
Main Ingredient: Beef
Regional Style: German