- 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
- 5 uncooked bratwurst links
- In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir until thickened. Cool. Cover and refrigerate until serving.
- Grill bratwurst, covered, over medium heat for 15-20 minutes or until no longer pink, turning frequently. In a small disposable foil pan, heat mustard mixture. Add bratwurst and turn to coat. Yield: 5 servings.
Originally published as German Bratwurst in Tailgate Cookbook 2008, p78
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Jun. 7, 2013
"I'm a little confused...the description mentions bacon drippings, the recipe does not."