with Peppers and Whole Grain Mustard

This recipe transforms simple ingredients into a sophisticated and satisfying stew. The whole grain mustard provides a delightful tang that cuts through the richness of the bratwurst and the creamy sauce, while the celery adds a herbaceous depth.

Yields: 4 servings

Prep time: 15 minutes

Cook time: 30 minutes

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Ingredients:

1 Tbsp olive oil

1½ lbs. bratwurst (4-6 links), casings removed, cut into 1-inch chunks

1 large onion, diced

4 stalks celery, diced

2 cloves garlic, minced

1 red bell pepper, seeded and diced

2 Italian peppers, seeded and diced

1 shishito pepper or ½ jalapeño, finely minced

3 Tbsp potato starch

1 cup chicken broth (or dry white wine, or a light lager)

½ cup sour cream

2 Tbsp whole grain mustard

¼ cup fresh parsley, chopped, plus more for garnish

Salt, freshly ground black pepper, and MSG to taste

A pinch of sugar (optional, for balancing bitterness)

Cooked rice, polenta, or mashed potatoes, for serving

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Instructions:

1. Brown the bratwurst: Heat the olive oil or butter in a large skillet or Dutch oven over medium-high heat. Add the bratwurst chunks and cook, stirring occasionally, until they are well-browned on all sides. Transfer the browned bratwurst to a plate with a slotted spoon, leaving the drippings in the pan.

2. Sauté the vegetables: Reduce the heat to medium. Add the diced onion, celery, and peppers to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.

3. Create the roux and sauce: whisk the potato starch and cold liquid (broth, wine, or beer) together. Gradually pour in the liquid, whisking constantly to prevent lumps. Bring the mixture to a simmer, then reduce the heat to low. Optionally use an immersion blender here to liquify some of the vegetable chunks. Whisk in the sour cream and whole grain mustard until the sauce is smooth and creamy.

4. Combine and simmer: Return the browned bratwurst chunks to the pan. Add the chopped parsley. Stir to coat everything evenly in the sauce. Bring the ragout to a gentle simmer, cover, and cook for 10-15 minutes to allow the flavors to meld and the bratwurst to finish cooking through.

5. Season and serve: Taste the ragout and adjust seasoning as needed. Add salt, freshly ground black pepper, and MSG. If the sauce tastes overly bitter from the celery, a small pinch of sugar can help balance the flavor. Serve the hot ragout generously over a bed of rice, polenta, or your chosen starch, and garnish with an extra sprinkle of fresh parsley.

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Notes on the Pepper Selection:

Red Bell and Italian Peppers: Using a combination of these is ideal. The red bell pepper provides a clean, sweet flavor and vibrant color, while the Italian pepper adds a mild, slightly tangy character without any heat.

Shishito and Jalapeño: If you want a little heat, these are your options. A single shishito pepper is usually very mild (with a rare spicy one). A small amount of finely minced jalapeño is more reliable for consistent heat. Use sparingly to avoid overpowering the delicate celery and parsley notes.

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