Bacon Cheddar Bratwurst Pasta Sauce

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!



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