Most brat recipes involve some form of cabbage, either fresh or canned. However, Grenville is not a fan of fresh cabbage. While he tolerates sauerkraut, it’s also not a favorite and we didn’t have any cans in the pantry.
Now the challenge was to work with what was readily available to prepare a meal without shopping and to using only one pan.
Here’s what was available: package of Johnsonville brand bratwurst, onion, 2 green peppers, 2 sweet potatoes, 2 apples, Dijon mustard, and brown sugar (Splenda).
Here’s how it was prepared — feel free to make whatever seasoning adjustments you prefer to the recipe ingredients or seasonings to suit your taste:
- Peel and cut up sweet potatoes. Either parboil or place in microwave to soften (but not too much).
- Add small amount of oil to a large enough skillet and brown brats. When done, carefully add 1/2 C water, cover and cook for 12 minutes (this method was per package directions).
- Remove brats and drain on paper towels.
- Add cut up onion and peppers to pan and cook until softened; add potatoes and sliced apples.
- Cut brats into pieces or leave whole (your preference); return to pan.
- Combine 2 TBSP Dijon mustard and 2 TBSP brown sugar and add to skillet. Mix thoroughly and serve.
This would be great with some crusty bread, but as we are trying to avoid carbs, we had a salad instead — it wasn’t quite the same.
This meal was very colorful for the season.