Tuesday, July 07, 2009

Saucepan Bratwurst

For those of you who don't own grills but want crispy, juicy bratwurst: a bare-bone recipe for sausage with some caramelized veggies. Probably also a good recipe to try while traveling (Oscar Meyer franks are GF). If I'd planned ahead better I would have made fresh hotdog buns. Next time, maybe.

Serves 2
25 minutes
- medium saucepan
Quick and simple

4 bratwurst sausages-- Niman Ranch has really good sausage links that are GF
1 large yellow onion
1 large red bell pepper
salt and pepper to taste

1. Wash and peel the onion. Slice into thin rounds, as if making onion rings. Half each disk, getting semi-circles. Slice the bell pepper into long, thin pieces.
2. Rinse off the bratwurst and place in frying pan alongside the onion and bell pepper. Begin cooking over medium heat. You want the onions to slowly caramelize-- so make sure the burner isn't hot enough to singe the veggies straight out.
3. Slowly cook the bratwurst, onion and pepper, tossing and turning pieces as needed. Once meat heats up enough, poke holes in the bratwurst with a fork to let the juices out. Stir. If things look to be burning, turn stove down to medium-low. Tend often or things will stick and char. Heat until the sausage is browned and sizzling and the onions are dark and caramelized. Mine took about 15 minutes to get nice and 'grilled'.
Enjoy alone or with buns.

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