This recipe was created especially for U of M's Fresh Brats and Fresh Italian Sausage
8 Brats or Italian Sausages
2 Tbsp. oil
1 cup chopped onions
1 tsp. dry mustard
3 Tbsp. flour
1/2 tsp. salt
1 cup chicken broth
1 cup milk
1 green pepper
In a large skillet, brown brats (or Italian sausages) in hot oil (YES, our brats are so lean, they must be browned in oil) 5-10 minutes. Remove from the pan; set aside.
To the drippings in the skillet, add onions and dry mustard; cook and stir until onion is very tender. Stir in flour and salt; add chicken broth and milk; cook and stir until thickened and bubbly. Cut brats into 6 pieces each. Add brats and green pepper to sauce; cover and simmer 8 minutes.
Serves very well with cooked (boiled) potatoes... or long grain white rice... or wild rice.
When using our Italian Sausage, substitute beef broth for the chicken broth and serve with rotini pasta... or boiled potatoes... or white rice.
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