BRATWURST WITH MUSHROOM GRAVY

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.
Helpful Tips:
For extra flavor, you can simmer the bratwurst in beer instead of water for a traditional German twist.
This dish pairs well with sauerkraut, roasted vegetables, or a side of pretzels.
If you prefer a thicker gravy, let it simmer for an additional few minutes until it reaches your desired consistency.
Enjoy this hearty and savory bratwurst with mushroom gravy—a perfect comfort meal with rich flavors!