Bratwurst and Gravy Baked Potatoes
This quick and easy dinner consists of cooked and crumbled bratwurst (casings removed) bathed in a luscious thick gravy made with shallots, stone ground mustard, caraway seeds, chicken (or beef) stock, and seasonings. Spoon all that goodness over a fully baked potato, and enjoy!
Servings: 4 servings
Calories: 416kcal
Equipment
- microwave for cooking baked potatoes
- serving spoon
Ingredients
- 5 each uncooked bratwurst casings removed
- 2 large (approximately 2 tablespoons) shallots, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef stock chicken stock also works
- 1 tablespoon whole grain mustard
- 1½ teaspoons caraway seeds
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon chopped parsley or chives, if desired optional
- 4 large russet potatoes cooked through
Instructions
- Remove the meat from the bratwurst casings (discard the casings) and add the meat into a large skillet over medium heat. As the bratwurst browns crumble it into small bits with a slotted spatula.
- As the meat is browning add the minced shallots to the skillet and cook together until the bratwurst is no longer pink.
- When the meat if fully cooked, reduce the heat under the skillet to medium-low and add the butter. Once melted, add the flour to the skillet stirring well to combine the flour, melted butter, and bratwurst.
- After cooking for 2 minutes, return the heat to medium and add in the beef stock. Stir well to combine and continue cooking, stirring frequently until the gravy thickens.
- As the gravy thickens, cook the russet potatoes in the microwave oven until fully cooked.
- To complete the sausage gravy add the mustard, caraway seeds, garlic powder, salt and pepper into the skillet and cook for an additional 3-4 minutes.
- To serve, spoon the bratwurst and gravy over the split baked potatoes and top with chopped fresh parsley or chives as garnish, if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen after cooking. Cool completely and store in a airtight freezer container for up to 3 months.
Thaw in the refrigerator overnight and reheat (covered) in the microwave or preheated oven until hot.
Nutrition
Serving: 1serving | Calories: 416kcal | Carbohydrates: 74g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 813mg | Potassium: 1809mg | Fiber: 6g | Sugar: 3g | Vitamin A: 357IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 4mg
