Bratwurst Pot Pie

17 ingredients
8 steps

Ingredients

  • 2 tablespoons vegetable oil
  • 3 links Farmland(R) 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

Directions

  1. 1
    Preheat oven to 350 degrees F.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Add red pepper flakes and fresh thyme, followed by flour. Reduce heat and cook for 2 more minutes to cook raw taste from flour.
  5. 5
    Add chicken stock and heavy cream, and bring to simmer, whisking frequently.
  6. 6
    Add mustard and cheddar cheese, and stir to incorporate. Add reserved sausage and season with salt and pepper. Transfer to individual ovenproof serving dishes.
  7. 7
    In food processor, or by hand, roughly chop pretzels to make crumbs. Toss with melted butter and top each serving dish with crumb mixture.
  8. 8
    Bake until golden brown and warmed through, approximately 12 to 15 minutes.

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