Bratwurst with Mushroom Gravy
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My German twist on British Bangers and Mash! Bratwursts are fried or roasted, sliced, and served with a fabulous homemade mushroom gravy along with your choice of fries, mashed potatoes, Bratkartoffeln, or Spätzle! This Bratwurst with Mushroom Gravy recipe is the ultimate comfort food!
I’ve always been a huge sausage fan. I think the combination of being German and growing up in England, countries both proud of their sausages, sealed the deal for me. Couple that with having traveled all around Europe, sampling fresh and cured sausages of every kind, and I became a devout sausage nut for life. This dish features sausages front and center with a fabulous mushroom gravy and your choice of a starchy side to mop up every last drop of gravy.
Since moving to the United States it’s been a growing frustration not being able to get proper German sausages. The verdict of only being able to enjoy German brats when I went back to Germany for visits was depressing (I love my German sausages!) so I rolled up my sleeves and taught myself the art of sausage-making. The end result: genuine German Bratwursts! So for you sausage-making enthusiasts, be sure to check out my recipe for homemade Bratwurst!
Now, I realize very few people will have the time, the means, or the interest to make homemade sausages. So just use the best sausages you can find. And if you have Lidl stores in your area you’re in luck; they sell bratwursts imported from Germany.
This is a simple dish to prepare and the gravy can even be made in advance to save time. Quick and utterly delicious, it’s perfect for weeknight meal and it makes for some outrageously delicious comfort food!
What to Serve With Bratwurst with Mushroom Gravy
Serve your Bratwursts with Mushroom Gravy with your choice of:
- French fries (follow our tutorial for Cajun Fries – minus the seasonings of course – for perfectly crispy fries)
- Mashed potatoes (follow our tutorial for Bangers and Mash for making the best mashed potatoes)
- Bratkartoffeln (recipe coming!)
- Rice
- Spätzle
Can This Be Made in Advance?
The gravy can! Make the brats just before serving so their skins will be nice and crispy. But the mushroom gravy can be made in advance and it will keep in the fridge for up to three days and reheated in the microwave. While this gravy can be frozen, cornstarch tends to break down when thawed so you may need to re-thicken it by re-heating it over the stovetop and stirring in some additional cornstarch (first dissolved in water).
Bratwurst with Mushroom Gravy Recipe
Let’s get started!
Melt 2 tablespoons of the butter in a skillet over medium-high heat and fry the onions until beginning to brown, 6-8 minutes. Add the garlic and cook another minute.
Add the mushrooms and cook 7-8 minutes or until the liquid has evaporated and the mushrooms are beginning to brown a little.
Add the beef broth, salt and pepper and bring to a boil. Reduce the heat, cover and simmer for 5-10 minutes. Stir in the cornstarch slurry, stirring constantly to prevent lumps, and let it simmer for a minute or two until thickened. Add the remaining 4 tablespoons of butter and stir constantly to incorporate. Add salt and pepper to taste.
While the gravy is simmering, use a knife to shallowly slice diagonally across the length of each bratwurst about 1/2 inch apart (this makes for cleaner cuts when it’s time to slice them). Pan fry the bratwurst until browned and crispy. Alternatively you can roast them in a shallow pan in the oven for a thicker, crispier skin (as with bangers in British Toad in the Hole).
Slice each bratwurst, place them on the plates, spoon some mushroom gravy over them, and sprinkle with the chopped parsley. Serve immediately with fries, mashed potatoes, Bratkarfoffeln, or Spätzle.
Enjoy!
For more great German food be sure to try our:
- Currywurst
- Schnitzel
- Jagerschnitzel
- German Goulash
- Sauerbraten
- Rouladen
- Maultaschen
- Kartoffelpuffer
- Rotkohl
- Spaetzle
- Semmelknödel
- German Potato Dumplings
Bratwurst with Mushroom Gravy
Ingredients
- 6 tablespoons unsalted butter , divided
- 1 yellow onion , chopped
- 1 clove garlic , minced
- 16 ounces fresh cremini or button mushrooms , brushed clean and sliced
- 2 cups strong beef broth (e.g., use extra beef broth base or granules)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- chopped fresh parsley for serving
- 4 German bratwursts , use a knife to shallowly slice diagonally across the length of each bratwurst about 1/2 inch apart
Instructions
- Melt 2 tablespoons of the butter in a skillet over medium-high heat and fry the onions until beginning to brown, 6-8 minutes. Add the garlic and cook another minute. Add the mushrooms and cook 7-8 minutes or until the liquid has evaporated and the mushrooms are beginning to brown a little. Add the beef broth, salt and pepper and bring to a boil. Reduce the heat, cover and simmer for 5-10 minutes. Stir in the cornstarch slurry, stirring constantly to prevent lumps, and let it simmer for a minute or two until thickened. Add the remaining 4 tablespoons of butter and stir constantly to incorporate. Add salt and pepper to taste. While the gravy is simmering, pan fry the bratwurst until browned and crispy. Alternatively you can roast them in a shallow pan in the oven. Slice each bratwurst, place them on the plates, spoon some mushroom gravy over them, and sprinkle with the chopped parsley. Serve immediately with fries, mashed potatoes, Bratkartoffeln, or Spaetzle.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
