Whenever I’ve been in Germany, I have looked forward to enjoying the different types of wurst available. Whether sitting on the floor in the Frankfort airport, standing outside the Rathaus in Bremen, trying to stay warm on Munich’s Marienplatz during Christkindlmart, or sitting along the Rhine in Koln, wurst has been a highlight of every trip. Unfortunately, since I was diagnosed as Gluten Intolerant, I can no longer partake of the delicious brochen, which goes with the wurst. Sigh.
Earlier this month, I discovered a tasty glaze for bratwurst. Add sauerkraut, German potato salad, and applesauce, and you are set to go.
Do you have a favorite German food?
- 3 Tablespoons bacon grease – grease sounds so unhealthy, so let’s say, “drippings”
- 5 uncooked bratwurst links
- 1 teaspoon cornstarch
- 1/4 cup chicken broth, plus 1 Tablespoon
- 2 Tablespoons Dijon mustard
- 1 Tablespoon brown sugar
- 1 Tablespoon apple cider vinegar
- 1/8 teaspoon celery seed
Cook bratwurst in the bacon “drippings” for 10-15 minutes, or until no longer pink. Remove and keep warm. Drain skillet. (I put some of the drippings from the skillet in the sauerkraut.)
In a coffee cup, combine cornstarch and broth until smooth. Set aside. Add the mustard, brown sugar, tablespoon broth, 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 skillet. Cook and stir for 1-2 minutes, or until glazed.
Wunderbar! Das gut!
I wish you well.
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