AMAZING! I rarely review recipes, but this was so good that I had to.

First, the recipe is very flexible (as I found out when substituting/altering slightly).

Starting from the top of ingredients, I did not have dry mustard, so added 3 tbs of Dijon mustard and about a teaspoon of just regular yellow mustard.

I was also out of chicken stock and bell peppers. So, I used half a large onion and 4 sliced green onions (white and green part).

After browning my brats to a nice rich brown (I found they need to be cooked through), I removed from skillet and added the onions. Toss around picking up all of the brown bits on the bottom of the skillet. I then added the flour, salt and cayenne pepper (to taste). Stir around well and then I added 1 1/2 cups of 2% milk. stir well and simmer until slightly thickened. I sliced the brats on the diagonal, and returned them to the sauce, tossing to coat each piece. Cover and cook for about 5 more minutes. Fo added flavor/texture, slice up one more green onion and toss in at the last couple of minutes. I served over white rice.

This was to die for! Yum!

This was delicious, and so easy! I also used rice, & had a black bean/corn salad & homemade applesauce for the sides.