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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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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:
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 |
Directions:
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.
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