Sour Wiener Gravy

• 5 34 cups cold water
• 1 onion, finely chopped (use small to medium size onion)
• salt and pepper, season according to taste
• 32 gingersnap cookies (*See note)
• 1 12 cups 5% white distilled vinegar
• 2 lbs thinly sliced all beef wieners
• hot-cooked mashed potatoes

1. In a large deep 12-inch skillet, combine the water, onion, salt and pepper, plus the gingersnaps.
2. (You can also prepare this dish in a chicken fryer, with a lid, which is what I do).
3. Stir gently until the gingersnaps have dissolved.
4. Add the vinegar and sliced wieners.
5. Heat over medium-low heat, until it almost boils and is somewhat thick.
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. Serve over the hot-cooked mashed potatoes.
8. *Note: When adding the gingersnap cookies, be sure to only use the store brands that I had suggested.
9. Do not use home-baked cookies for this recipe.

cold water, onion, salt, cookies, vinegar, beef wieners, potatoes

Taken from www.food.com/recipe/sour-wiener-gravy-46034 (may not work)