Ingredients

• 4 bacon, strips diced
• 5 uncooked bratwursts
• 1 teaspoon cornstarch
• 1 1/4 cups chicken broth
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon brown sugar
• 1 tablespoon white wine
• 1 tablespoon cider vinegar
• 1/8 teaspoon celery seed

Instructions

1. In a large skillet, cook bacon over medium heat until crisp.

2. Using a slotted spoon, remove the bacon to paper towels, (save bacon for another use, then drain reserving 4 tablespoons of the bacon drippings.

3. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink.

4. Remove, and keep warm, and drain skillet.

5. In a bowl, combine cornstarch, and broth until smooth, set aside.

6. Add mustard, brown sugar, wine, vinegar, and celery seed to skillet.

7. Cook and stir over medium heat until mixture is hot, and bubbly.

8. Gradually add cornstarch mixture, and bring to a boil, cook and stir for 2 minutes or until thickened.

9. Return bratwurst to pan, cook and stir for 1-2 minutes or until glazed.