Bratwurst Pot Pie The Best Recipes

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Bratwurst Pot Pie

"Bratwurst provides a smoky note to this pot pie with mushrooms and veggies in a creamy sauce and topped with a crumbled pretzel crust."

Ingredients :

• 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

Instructions :

Prep : 20M	Cook : 4M	Ready in : 45M

• 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.

Notes :

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