German Bratwurst
- Reviews 2
Ready In: 40 mins
Serves: 5
Yields: 5 bratwurst
Ingredients
- 4 bacon, strips diced
- 5 uncooked bratwursts
- 1 teaspoon cornstarch
- 1 1⁄4 cups chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon brown sugar
- 1 tablespoon white wine
- 1 tablespoon cider vinegar
- 1⁄8 teaspoon celery seed
Directions
- In a large skillet, cook bacon over medium heat until crisp.
- Using a slotted spoon, remove the bacon to paper towels, (save bacon for another use, then drain reserving 4 tablespoons of the bacon drippings.
- In the drippings, cook bratwurst for 10-15 minutes or until no longer pink.
- Remove, and keep warm, and drain skillet.
- In a bowl, combine cornstarch, and broth until smooth, set aside.
- Add 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, and bring to a boil, cook and stir for 2 minutes or until thickened.
- Return bratwurst to pan, cook and stir for 1-2 minutes or until glazed.
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