Get ready for Oktoberfest with this Bavarian-inspired Pretzel & Bratwurst Pot Pie. Soft homemade pretzels are baked over a creamy filling of bratwurst, cheddar, vegetables and beer.
Difficulty: Moderate
Prep time: 90 minutes
Cook time: 55 minutes
Serves: 4-6
| Ingredients: | |
| 1 batch | Homemade Soft Pretzels |
| 1 T | Olive Oil |
| 3 | Bratwurst |
| 4 slices | Low-Sodium Bacon, chopped |
| 1 | Large Yellow Onion, diced |
| 3 | Garlic Cloves, minced |
| 2 | Medium Carrots, diced |
| 2 | Celery Stalks, diced |
| 8 | Small Red Potatoes, diced |
| 1/2 tsp | Black Pepper |
| 2 tsp | Ultimate Seasoning |
| 2 tsp | Fresh Thyme, chopped |
| 1/4 cup | All-Purpose Flour |
| 1 T | Grainy Mustard |
| 1 cup | Low-Sodium Chicken Stock |
| 1 (12-ounce) bottle | Oktoberfest-style Beer |
| 2 cups | Sharp Cheddar Cheese, shredded |
| 3/4 cup | Heavy Cream |
| 1 | Large Egg |
Instructions:
1. Prepare pretzel dough. While dough is rising, prepare pot pie filling.
2. In a medium sauce pot, bring 1 quart of water or beer to a boil. Reduce to hard simmer and par-cook bratwursts 6-8 minutes.
3. Set a heavy-bottomed pot over medium heat with the oil. Once hot, brown the sausages on all sides, about 4 to 6 minutes. Remove from the pot and allow to rest on a cutting board. Slice into thin half-moons and set aside.
4. Add the chopped bacon and cook until crispy, about 6 minutes. Using a slotted spoon, transfer the bacon onto a paper towel-lined plate. Set aside. In a rendered tablespoon of bacon fat, add the vegetables and garlic and cook until soft and translucent, about 5 minutes. Season with pepper, Ultimate Seasoning, and fresh thyme.
5. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly. Then stir in mustard, stock and beer. Cook until the potatoes are almost fork-tender and the sauce has reduced and thickened, about 15 minutes. Stir in the sliced bratwurst and shredded cheese, stirring until melted through. Stir in the heavy cream and bacon.
6. Preheat oven to 425°F. Divide the filling among 4 to 6 individual ramekins, mini Dutch ovens, or into a 9 by 13-inch baking dish. Top each with a pretzel (or line the pretzels onto the large baking dish). Brush them with egg wash and sprinkle with Ultimate Seasoning.
7. Bake until golden brown, about 15 to 20 minutes. Remove from the oven and let cool slightly before serving/eating.