Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large skillet, cook bacon over medium heat until crisp. using a slotted spoon, remove the bacon to paper towels, (save bacon for another use, then drain reserving 4 tablespoons of the bacon drippings. in the drippings, cook bratwurst for 10-15 minutes or until no longer pink. remove, and keep warm, and drain skillet. in a bowl, combine cornstarch, and broth until smooth, set aside. add mustard, brown sugar, wine, vinegar, and celery seed to skillet. cook and stir over medium heat until mixture is hot, and bubbly. gradually add cornstarch mixture, and bring to a boil, cook and stir for 2 minutes or until thickened. return bratwurst to pan, cook and stir for 1-2 minutes or until glazed.

Target recipe: grind the veal and pork with a 3/8 in. (0.95 cm) plate. place the ground meat into a mixing tub and add all remaining ingredients. mix very thoroughly. return to the cooler and chill at least 1 hour. stuff the prepared casings.tie into 4 in. (10 cm) links. poach the sausages in good veal stock for the best flavor. cover with the cold stock and heat gently. maintain a temperature of no more than 160 f (710c). when the sausages reach an internal temperature of 140 f (60 c), remove from the stock. cool quickly. dry wrap, and refrigerate for use.