German Brats.....My,My

First, I would like to say that, yes, we do eat other things besides pork! LOL...lately the other things I have been making, I have already posted about. So I have been saving up my new stuff to show you.

German Brats were a hit the first time I made them for the family! Simple and fairly quick, they are rich and delicious. I served them with cheesy au gratin potatoes, green beans and corn.

German Brats
Taste of Home
Serves 5

4 bacon strips, diced
5 uncooked bratwurst
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
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.
In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine or additional 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 until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes or until glazed. Yield: 5 servings.

Making the sauce






Au gratin potatoes
tasteofhome.com

Ingredients:
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Directions:
In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add potatoes and onion; stir well.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 1 hour. Uncover; bake 30-40 minutes longer or until the potatoes are tender. Yield: 6-8 servings.