Gecko's Head Chef Todd Lovell and Owner Wally Minoli Talk Tapas and Pups on the Patio

KASA - Pan-Seared Bratwurst w/ an Herbed Grain-Mustard Gravy

12 oz. yellow onion (small dice)

2 Tbsp. extra virgin olive oil

Pinch of salt

2 Tbsp. fresh garlic (chopped)

1 Tbsp. dried dill

1 Tbsp. dried tarragon

½ Tbsp. dried thyme

2 qt. water

¼ cup beef base

1 cup heavy cream

1 cup Guinness (or any dark beer)

½ cup whole grain mustard

8 oz. roux

12 of your favorite 6 ounce bratwursts (blanch them first if they’re a raw product)

~In a gallon sauce pot, SLOWLY caramelize the onion with the oil & salt until golden. This should take at least an hour at a low temp to fully get the flavor started.

~Add the next 4 ingredients and cook for a couple of more minutes till fragrant.

~Thoroughly dissolve the beef base into the water and add to the pot with next 3 ingredients. Bring to a simmer and continue to cook for an additional half an hour, stirring occasionally, to get the flavors mingling nicely, but not to reduce too much.

~Make your roux separately by cooking together equal parts of flour and butter. Having too much is never a bad thing as it refrigerates well and can be used for any number of soups and sauces later on in life.

~Stir in the measured amount of roux (and if you like a thicker gravy, you can always add more) and allow to cook for an additional 5 minutes until everyone’s nice and incorporated.

~Gravy Done!

~Take your favorite sausages and cut into a few thick "coins" and sear up in a dry sauté pan until you start getting some good color. Ladle in about half the gravy and cook together to get the "color bits" from the pan and then everyone goes back into the initial pot o’ sauce.

~From here you can pour over a prepared rice product, mashed potatoes, some cooked egg noodles, hashed browns, or just dip some crusty bread and make a rustic night of it.