BRATWURST WITH MUSHROOM GRAVY

Ingredients:

For the Bratwurst:

4-6 bratwurst sausages

1 tablespoon olive oil

1/2 cup beer or water (for simmering)

For the Mushroom Gravy:

2 tablespoons unsalted butter

1 small onion, finely diced

2 cloves garlic, minced

8 oz mushrooms (cremini, button, or your choice), sliced

2 tablespoons all-purpose flour

1 1/2 cups beef broth

1/4 cup heavy cream (optional for extra richness)

1 teaspoon Worcestershire sauce

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

For the Bratwurst:

Cook the bratwurst: In a large skillet, heat olive oil over medium heat. Add the bratwurst and brown on all sides, about 2-3 minutes per side. Pour in the beer or water, cover the skillet, and let the bratwurst simmer for 10-12 minutes, or until cooked through. Remove the bratwurst from the skillet and set aside.

For the Mushroom Gravy:

Sauté the onions and garlic: In the same skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes until softened.

Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and tender.

Make the gravy: Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the beef broth, stirring constantly to prevent lumps. Simmer the gravy for 3-4 minutes, until it thickens.

Finish the gravy: Stir in the Worcestershire sauce and heavy cream (if using). Season with salt and pepper to taste.

Serve: Return the cooked bratwurst to the skillet, spooning the mushroom gravy over the sausages. Garnish with fresh parsley and serve with mashed potatoes, noodles, or your favorite side dish.