- 2 tablespoons vegetable oil
- 3 links Farmland® Beer Bratwurst
- 1 pound mushrooms, sliced
- 1 1/2 cups diced yellow onion
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 4 garlic cloves, sliced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon fresh thyme leaves
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
- 1 tablespoon whole-grain mustard
- 2 cups Cheddar cheese, grated
- Salt and pepper, to taste
- 3 soft pretzels
- 3 tablespoons melted butter
- Preheat oven to 350 degrees F.
- In heavy-bottomed saute pan, heat vegetable oil over medium-high heat. Add sausages and cook until browned on all sides until just cooked through. Remove, and once cooled, slice into rounds.
- To same pan, add mushrooms and cook until well browned. Add onions, carrots and celery. Cook until softened, add garlic, and cook for additional 2 minutes.
- Add red pepper flakes and fresh thyme, followed by flour. Reduce heat and cook for 2 more minutes to cook raw taste from flour.
- Add chicken stock and heavy cream, and bring to simmer, whisking frequently.
- Add mustard and cheddar cheese, and stir to incorporate. Add reserved sausage and season with salt and pepper. Transfer to individual ovenproof serving dishes.
- In food processor, or by hand, roughly chop pretzels to make crumbs. Toss with melted butter and top each serving dish with crumb mixture.
- Bake until golden brown and warmed through, approximately 12 to 15 minutes.
03/31/2018
recipepes.com
Bratwurst Pot Pie, recipe
PT15M
PT1H
5
455 calories
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