German Bratwurst

4 bacon strips, diced
5 uncooked bratwurst links
1 teaspoon cornstarch
1/4 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 tablespoon white wine or additional chicken broth
1 tablespoon cider vinegar
1/8 teaspoon celery seed

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use).

Drain, reserving 4 tablespoons drippings. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink. Remove and keep warm. Drain skillet.

In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine or additional broth, vinegar and celery seed to skillet; cook and stir over medium heat until mixture is hot and bubbly.

Gradually add cornstarch mixture. Bring to a boil; cook and stir until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes or until glazed. Makes 5 servings.