Directions

For the mustard sauce:

Ingredients

1 cup milk
1 small onion, finely chopped
1 bay leaf
3 whole cloves
1/4 teaspoon ground nutmeg
1 1/2 teaspoons unsalted butter
1 1/2 teaspoons all-purpose flour
Salt
Freshly ground white pepper
2 tablespoons stone-ground mustard

Directions

For the bratwursts wrapped in
tortillas:

Ingredients

12 (9-inch) flour tortillas
1/4 pound sliced American cheese
12 bratwursts

Directions

Combine the milk, onion, bay leaf, cloves and nutmeg in a
heavy-gauge, non-corrosive saucepan over medium heat. In a separate pan create a roux by cooking the butter

and flour for a few minutes, stirring continuously, without browning, until it emits a nutty aroma. Remove
from the heat. When the milk is fairly hot, pour a small amount of it into the cooled down roux, stirring
until the milk is thoroughly blended. Return this to the remaining milk, and simmer for 15 minutes, stirring
frequently. Remove from heat and season, to taste, with salt and white pepper. Whisk in mustard and cover with
a piece of plastic wrap to prevent a skin from forming.

Heat the grill to medium heat. Prepare the tortillas by laying 1 or 2 slices of cheese on top of each and set
aside briefly. Slowly cook the bratwurst over medium heat, turning as needed to prevent them from getting
charred. (They tend to split when the heat is too high.) When they are browned and cooked through, which takes
10 to 15 minutes, transfer them to the cheese lined tortillas, and roll up the bratwursts so that the cheese
will melt and hold everything together. Place the rolled bratwursts in a skillet over medium heat, allowing
the tortillas to toast slightly. Serve with mustard sauce.