Bockwurst in a Creamy Mustard Sauce

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


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