I made this tonight, something different to do with bratwurst, and it would be great if you had some cooked ones left over from a barbecue. I had a big package of brats that I thought I was going to serve to company, but changed my menu, so am trying various cooking methods to use them up. I gave a raw brat to the fox the other day and he pretended it was a dead rodent, ate half and took half to the family.

Bratwurst with Creamy Potatoes

6 bratwurst links, cooked
2 tablespoons oil
1 cup onion, chopped
1 teaspoon dry mustard
3 tablespoons flour
1/2 teaspoon salt
3/4 cup chicken broth
3/4 cup milk
2 - 3 boiled potatoes, diced
Salt and pepper

Brown the bratwurst in hot oil for about 5 minutes. Remove from the pan and set aside. Add onion and dry mustard to drippings in the skillet and cook and stir until the onion is tender, not brown, about 5 minutes. Stir in flour and salt. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Add bratwurst and potatoes to the sauce and cook for an additional 5 minutes. Season the potatoes with salt and pepper.

Here's how I fixed them:
I cooked the brats in about an inch of water in a covered skillet, removed them to a bowl, and cooked the onions in a little olive oil until soft. I put the brats and diced potatoes in a cast iron skillet and put them in a 465 degree oven to brown. Meanwhile, I stirred the dry mustard, flour, and salt into the onions, then added the chicken broth and water, stirring until thick. When the brats were browned and the potatoes were thinking about getting crisp and brown (they were still soft), I took them out of the oven and poured the sauce over the potatoes. It was lovely, and reminded me of that Hot German Potato Salad recipe I posted the other day, only without the vinegar taste.