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 do). 2. Stir gently until the gingersnaps have dissolved. 3. Add the vinegar and sliced wieners. 4. Heat over medium-low heat, until it almost boils and is somewhat thick. 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. ---------------------------------------------------------------------------
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