1/4 c. butter
2 carrots, shredded
1 stalk celery
1 c. flour
4 c. milk
1/8 tsp. pepper
8 oz. brats
2 c. pasteurized cheese

In a large saucepan melt butter. Add carrots and celery. Cook until tender. Stir in flour and pepper. Add milk and brats. Cook and stir over medium heat about 8 minutes or until thick and bubbly.