Bratwurst with Jaeger Sauce

October 11, 2016

Ingredients

  • 3 pounds coarse bratwurst
  • 6 slices bacon, chopped
  • 1 cup sliced onions
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 2 bay leaves
  • 20 juniper berries
  • 2 cups water
  • 2 pints heavy cream
  • 1 ounce dried wild mushrooms
  • 1½ teaspoons lemon juice
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Salt and black pepper, to taste
  • German egg noodles (Spätzle), for serving

Preparation

1. Heat oven to 350˚. Heat a large oven-proof roaster on top of stove over medium-high heat. Add sausage, bacon, onions, celery, and carrot. Cook, stirring occasionally until sausage is browned on all sides. Add bay leaves and juniper berries during the last couple minutes of browning. Add water to roasting pan, bring to a simmer and use a wooden spoon to scrape browned pits from bottom of pan. Once sausage is fully cooked, remove pan from heat and slice bratwurst into ¼-inch pieces and return to pan.

2. Combine lemon juice, mushrooms, and heavy cream in a bowl or large measuring cup. In medium skillet over medium heat, make a roux by melting butter and adding flour, stirring constantly until roux is a golden brown. Remove roux from heat and slowly add heavy cream mixture, stirring constantly. Add gravy to roaster with sausage and bake for 20 min. Serve over German egg noodles, a.k.a Spatzle. Enjoy.

Note: If you crush the juniper berries too much it will make the gravy bitter!

Ingredients

  • 3 pounds coarse bratwurst
  • 6 slices bacon, chopped
  • 1 cup sliced onions
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 2 bay leaves
  • 20 juniper berries
  • 2 cups water
  • 2 pints heavy cream
  • 1 ounce dried wild mushrooms
  • 1½ teaspoons lemon juice
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Salt and black pepper, to taste
  • German egg noodles (Spätzle), for serving
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