German Bratwurst Recipe
- 4 bacon strips, diced
- 5 uncooked bratwurst links
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon white wine or additional chicken broth
- 1 tablespoon cider vinegar
- 1/8 teaspoon celery seed
- 1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use). Drain, reserving 4 tablespoons drippings. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink. Remove and keep warm. Drain skillet.
- 2. In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine, vinegar and celery seed to skillet; cook and stir over medium heat until mixture is hot and bubbly.
- 3. Gradually add cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes longer or until glazed. Yield: 5 servings.
1 each: 425 calories, 37g fat (13g saturated fat), 79mg cholesterol, 1046mg sodium, 7g carbohydrate (3g sugars, trace fiber), 14g protein
Reviews for German Bratwurst
"Loved the glaze on the brats. Perfect for my German dinner. Will use it again!"
"Excellent! I loved these sausages!"
"Didn't use bacon fat, used margarine. So yummy! A really yummy change from plain bratwurst!"
"where do you get the german sausage,I lived in Colordo and you can buy them almst every store,but in Oklahoma I can't find them."
"We used lean turkey bratwurst and skipped the bacon, trying to make it healthier. Oh so good!~ Theresa"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.