Ingredients
4 bacon strips, diced5 uncooked bratwurst links1 teaspoon cornstarch1/4 cup chicken broth2 tablespoons Dijon mustard1 tablespoon brown sugar1 tablespoon white wine or additional chicken broth1 tablespoon cider vinegar1/8 teaspoon celery seed
Preparation
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, 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 pan; cook and stir for 1-2 minutes longer or until glazed.
