Stovetop Bratwurst

There are countless online recipes on how to cook brats (sausage not naughty kids) from skillet cooking, oven roasting, grilling or putting them in a crockpot. My original plan was to try the crockpot, before deciding to try my own variation based on what was in the refrigerator.

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:

1. Peel and cut up sweet potatoes. Either parboil or place in microwave to soften (but not too much).
2. 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).
3. Remove brats and drain on paper towels.
4. Add cut up onion and peppers to pan and cook until softened; add potatoes and sliced apples.
5. Cut brats into pieces or leave whole (your preference); return to pan.
6. 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.