Description

Hunters Gravy with Brats is a hearty and flavorful dish featuring succulent bratwurst cooked in dark beer and served alongside a rich, creamy mushroom and pancetta gravy. Paired with tender egg pasta and garnished with fresh chives, this comfort food classic combines the savory depth of pancetta and mushrooms with the robust kick of mustard and Worcestershire sauce, perfect for a satisfying meal.

Ingredients

Scale

Bratwurst and Beer Braise

4 Bratwurts
Dunkel or dark beer (enough to fill an inch-deep layer in the pan)
2 tbsp neutral oil
Dijon Mustard (for serving)

Gravy

1 1/2 cups beef stock
4 oz pancetta
2/3 cup diced shallots (around 2 medium shallots)
8 oz portabella mushrooms, sliced
3 cloves garlic, minced
1 tbsp white wine (dry Riesling preferred)
2 tbsp flour
1 tsp Worcestershire sauce
1 tsp whole grain mustard
1/3 cup heavy cream
Salt and pepper to taste
Chives (for garnish)

Pasta

10 oz cooked Bonetti egg pasta or pasta of choice

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pancetta and Vegetables: In a medium skillet over medium heat, cook the pancetta until its fat renders and it begins to crisp. Add the minced garlic, diced shallots, and sliced portabella mushrooms. Continue cooking until the shallots become browned and the mushrooms soften, approximately 10 minutes.
Deglaze and Thicken the Gravy: Pour in the white wine to deglaze the pan, stirring and cooking for about one minute until the liquid reduces slightly. Sprinkle the flour evenly over the mixture and stir continuously until the flour begins to brown, which will help thicken the sauce.
Add Broth and Seasonings: Gradually add the beef stock, Worcestershire sauce, and whole grain mustard, stirring to combine. Bring the mixture to a boil, then reduce heat to a simmer. Cook the gravy until it reaches your desired thickness, then stir in the heavy cream. Simmer for an additional 2-3 minutes. Season with salt and pepper to taste and keep warm.
Braise the Bratwurst: In a large covered skillet, pour enough dunkel or dark beer to a depth of about one inch. Heat over medium until the beer begins to simmer. Add the bratwursts, cover, and cook until their internal temperature reaches 160°F (71°C), ensuring they are fully cooked and juicy. Remove the brats from the beer and set aside.
Sear the Bratwurst: Pour out the beer from the pan, add the neutral oil, and heat over medium-high heat. Sear the bratwursts on all sides until they develop a crisp, browned exterior. Remove from heat and cover with foil to keep warm.
Plate the Dish: Arrange the cooked pasta on plates, spoon the creamy mushroom and pancetta gravy over the pasta, and garnish with fresh chives. Serve the bratwursts on the side with Dijon mustard for dipping.

Notes

Use a neutral oil like canola or vegetable oil for searing the brats to avoid strong flavors overpowering the dish.
Dry Riesling is recommended for deglazing due to its bright acidity, but any dry white wine will work.
Ensure bratwursts reach an internal temperature of 160°F for safe consumption.
To save time, you can prepare the gravy ahead of time and warm it before serving.
For a gluten-free version, substitute the flour with a gluten-free alternative such as cornstarch or rice flour.