I was in a crunch as to what to make for dinner. I had bratwurst in the freezer so this idea was created. Its a very rich and filling sauce, so it sure to please all those whom are eating it.
5 Bacon Cheddar Bratwursts (can use any, but Johnsonville make the flavor I used)
6 Slices Bacon, cooked crisp, crumbled (reserve rendered fat)
1/4 C Bacon Grease (liquid)
1/2 Yellow Onion, sliced thin
3 C Finely Diced Cabbage
2 Cloves Garlic, minced
2 T Cornstarch
1 Can Evaporated Milk
1/2 C Milk
1/3 C Sour Cream
2 tsp. Frank’s Hot Sauce (any will be fine)
1 T Yellow Mustard (don’t skip this, it adds the perfect balance of flavor)
1 C Cheddar Cheese, shredded
Salt and Pepper to taste
-Fully cook brats, slice thin, set aside.
-In large skillet over medium high heat, heat bacon grease. Add in cabbage, onion and garlic; sprinkle with salt and pepper. Cook until onions soften and cabbage lightly browns. Reduce temperature to medium.
-Stir in cornstarch coating veggies, stir in evaporated milk and milk. Stir in sour cream, hot sauce and mustard. Bring to low simmer. Slowly add in cheese, add a little at a time allowing it to melt some before adding in remaining cheese. Bring to simmer, add in cooked brats, cover and simmer 7 minutes. Remove from heat and stir in bacon.
Serve over your favorite pasta (I used Gluten Free Egg Noodles). Enjoy!