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1
Peel, rinse and boil the potatoes in large pot with enough water to cover.
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2
Cook until potatoes are soft. Take off heat and drain water from the pot. Add the stick of butter, milk and salt to taste. Mash.
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3
While potatoes are cooking, simmer the bratwurst in small amount of water in a large frying pan.
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4
Cover and simmer until they are completely cooked. Drain the excess water and add the sliced onion to the pan. Cook on low heat with cover until onion is tender and bratwurst is browned.
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5
While Brats are cooking, make the gravy in a small frying pan. Fry the slice of bacon until crisp and set aside.
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6
Using the bacon drippings in the pan, add the envelope of onion soup and stir it into the drippings. Add a small amount of water at a time, about 1/2 cup total. Add the spoonful of deli mustard, and grated black pepper and stir.
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7
Fill a small juice size glass with cold water 1/2 full. Add 1-2 tablespoons of flour to the glass and stir briskly until smooth.
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8
(always put the water in glass first and add the flour to it to avoid lumps)
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9
Add the flour mixture to the pan. Stir until gravy mixture begins to bubble and thicken. (add more water if needed until gravy is the right consistency. Crumble the slice of bacon into the gravy. Cover the gravy when it is the right consistency and keep warm until ready to serve.
