Bockwurst in a Creamy Mustard Sauce

1 person
00h 00
00h 00

16 oz. Swiss Meats Bockwurst
1 Tbsp. extra virgin olive oil
2 shallots, minced
2 Tbsp. flour
3 Tbsp. butter
2 cups chicken stock
1 cup heavy cream or Half-and-Half
1/2 tsp. nutmeg
4 Tbsp. whole grain mustard
salt and pepper to taste

Pierce the casings of the bockwurst and arrange the sausages in a medium-skillet. Add 1 inch of water, bring it to a simmer over medium heat. Keep simmering until the water completely evaporates, about 10 minutes. Add extra-virgin olive oil and continue to cook to let the skin crisp up.

In a medium-size saucepan saute’ the shallots in the butter over medium-high heat until soft and translucent. Add the flour and cook for about 2 mi-nutes, then add chicken stock and bring to a boil. Reduce the stock until it thickens, then add the cream, nut-meg and mustard. Cook for 2 minutes more and season with salt and pepper.

Place a generous portion of bock-wurst onto a plate and top with a large spoonful of the creamy mustard sauce. Great served with mashed potatoes.

From the Swiss Family Recipe Archives

Share with your friends

Ingredients and Method



Products you will need
  1. Bockwurst
Write Your Own Review
You're reviewing:Bockwurst in a Creamy Mustard Sauce
Your Rating
Copyright © 2019 Swiss Meat & Sausage Co. All rights reserved.