Reimagining The Famous Kentucky Hot Brown

Our factory is just across the river from KY.  As neighbors, we share the love of regional foods. We took this classic sandwich and created the ultimate casserole.  Then, added our classic and authentic German bratwurst.  The result, well,  we think we heard the angels sing!

Ingredients

—4 Links: Queen City Sausage Bratwurst.  1 link sliced down the middle.  3 Links sliced into quarter pieces

—2.5 Cups Large croutons

—2 Cups Diced rotisserie chicken

—10 Slices of thick bacon

—4 TBLS Butter

—2 Cups Milk.  Warmed

—4 TBLS flour

—1 Cup Heavy cream

—1.5 Cups Parmesan cheese.  Divided

—1/2 TSP Nutmeg

—1/2 TSP Black pepper

—1/4 TSP Cayenne pepper

—1 TSP Salt

—2 Medium tomatoes

—1/2 Cup panko bread crumbs

—2 TBLS Fresh parsley

Directions

1. Use a 9 X 13’’ baking dish, lined with parchment paper

2. Pre-heat oven to 375 degree F

3. Later the bottom of the baking dish with the croutons.  Spread evenly

4. Make the Mornay sauce.  Large skillet.  Medium-low heat.  Melt the butter.  Whisk in the flour.  Cook for 2-3 minutes.  Whisk constantly until it smells nutty.  Do not brown

5. Gradually add warm milk and cream, whisking constantly to prevent lumps.  Cook for about 6 minutes or so

6. Remove from heat.  Stir in 1 cup of Parmesean cheese, nutmeg, pepper, cayenne, and salt

7. Add the chicken and bratwurst to layer evenly in the baking pan

8. Pour the Mornay sauce evenly over the chicken and bratwurst to well coat

9. Add in the strips of bacon and follow with tomato slices.  Note: Some of the bacon can be crumpled and spread evenly as a topping

10. Mix the remaining Parmesan cheese with panko breadcrumbs and sprinkle over the tomatoes

11. Add in the bratwurst slices

12. Bake uncovered for 30 minutes or so, with a golden brown topping

13. Garnish with fresh parsley