Rhinegeist Recipes: Franz Mushroom Sauce and Bratwurst



Franz Mushroom Sauce and Bratwurst

"Fall is around the corner and Franz is here to greet it. A new recipe with a crowd favorite, this easy to make mushroom gravy and bratwurst will put you in the Oktoberfest mood!"-Chef Christian Gill

Mushroom Sauce Ingredients:

  • 1 can of Rhinegeist Franz
  • 1 cup of sliced cremini mushrooms
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 tablespoon of fresh curly parsley
  • 2 beef bouillon cubes
  • 1 chicken bouillon cube
  • 1 pinch of salt
  • 1 teaspoon of coarse ground pepper
  • 1 tablespoon of unsalted butter
  • 1 teaspoon of flour

This is crazy easy and full of German flavor!

Mushroom Sauce Instructions:

  • In a medium skillet melt your butter and sauté your diced onions and pepper for 1 minute.
  • Lightly sprinkle the flour over your onions and peppers and toss to coat.
  • Once the flour coats the vegetables and the butter is absorbed, crack open the Franz, take a swig, then slowly whisk in the can of Franz.
  • Make sure all the flour dissolves, then bring to a boil.
  • Add bouillon cubes and mushrooms. Stir frequently while bringing back to a gentle boil.
  • Turn heat to low and let it simmer for 20 minutes.
  • Add parsley and pepper. Salt to taste if needed.
  • Pour over your favorite Wurst and potatoes!

Now for the recipe of potatoes and pan seared bratwurst.

Potatoes and Bratwurst Ingredients:

  • 1 pound of fresh bratwurst
  • 1 cup of Rhinegeist Franz
  • 7 medium sized red skin potatoes quartered
  • 3 tablespoons of olive oil
  • Pinch of salt and pepper
  • 1 teaspoon of minced chives

Potatoes and Bratwurst Instructions:

  • Preheat oven to 400 degrees.
  • Toss your red skin quarters in chives, 3 tablespoons of olive oil, salt and pepper.
  • Spread evenly on a cookie sheet and roast for 25 minutes or until golden brown.
  • Take this time to make the Franz Mushroom sauce (above) and brats!
  • Bring the cup of Franz to a boil in a medium saucepan.
  • Add brats and gently boil for 15 minutes.
  • In a medium skillet heat one tablespoon of olive oil.
  • Drain the brats from the Franz, and add to hot skillet.
  • Pan sear on medium-high for 1 minute per side.

Pair with Brussels sprouts, or whatever your favorite greens are, and feast!

Published on by Rhinegeist.