Ingredients:
1 cup hot water
1 beef bouillon cubes
1/2 lb bratwursts (your favorite sausage) or 1/2 lb kielbasa ( your favorite sausage)
1 teaspoon olive oil ( none needed for sausages with more fat)
1 tablespoon Grey Poupon mustard
1 teaspoon honey
1/4 cup dry red wine
1 small shallots, minced
1/2 teaspoon capers
1 teaspoon cornstarch
3 tablespoons cold water
Directions:
Put bouillon cube in hot water to dissolve.
Meanwhile, cut sausage into 1/2 to 1-inch pieces.
Heat pan to medium, add oil, then sausage.
While cooking, turn pieces of meat so that sides are braised.
Mix together now-dissolved water and bouillon, mustard, honey, wine, minced shallot, and capers.
After meat is well-braised (about 7 to 10 minutes), raise the heat to medium high and add mixture to pan.
Simmer for another 7 to 10 minutes, letting it reduce some.
Mix together the corn starch and cold water, making sure it’s not lumpy, and gradually add to the pan while stirring continuously.
Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.
Servings: 2
Time preparation: 10 min.
Time total: 30 min.