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German Bratwurst

 German Bratwurst
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.
5 ServingsPrep/Total Time: 30 min.


  • 4 bacon strips, diced
  • 5 uncooked Johnsonville® Original Bratwurst
  • 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


  • 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.
  • 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.
  • 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.

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German Bratwurst (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.