German Bratwurst
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
The bacon for this recipe can be used in the Sauerkraut Mashed Potatoes recipe included in this German meal. And what a tasty use for bacon drippings! The tangy mustard and brown sugar make this quick-and-easy German Bratwurst recipe from the Test Kitchen something special.
Ingredients
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4 bacon strips, diced
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5 uncooked bratwurst links
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1 teaspoon cornstarch
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1/4 cup chicken broth
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2 tablespoons Dijon mustard
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1 tablespoon brown sugar
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1 tablespoon white wine or additional chicken broth
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1 tablespoon cider vinegar
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1/8 teaspoon celery seed
Directions
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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.
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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.
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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.
Nutrition Facts
1 bratwurst: 425 calories, 37g fat (13g saturated fat), 79mg cholesterol, 1046mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 14g protein.
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