This is another recipe that I don’t really consider a “recipe” . . . but as they say, one man’s this-is-not-a-real-recipe-it’s-just-stuff-tossed-together-in-a-pot is another man’s blissful dining experience. I discovered Johnsonville’s precooked brats sometime in college, and have come back to them ever since, fried in a pot with peppers. It’s a simple dinner, it’s super quick to prepare (about 15 minutes total–really), and it tastes so good! I’m not a huge hot dog person and I don’t generally go for precooked forms of meat such as these, but I can’t keep away from brats. They’re just that amazing. But . . . if you want to stay away from processed food, you can totally just substitute some regular, uncooked sausages (even some you’ve made yourself!)–it just ups the cooking time by another 10 to 15 minutes depending on the thickness of the pieces. In fact, just last night I made it with Polish sausage from our deli and it was also a winner.
1 package precooked bratwursts
2 bell peppers (any color)
Splash of beer or white wine (optional)
Black pepper (generous amount)
Here’s the humble assembly of ingredients, sans the alcoholic addition I will be making later.
This is so easy–chop up them bratwursts.
Toss them in a hot pan or pot. Word to the wise–you do not need oil or butter! The meat has enough fat, and it will release plenty of grease as it cooks.
Cook them over medium high heat while you chop up the onion.
Since adding the veggies will also add moisture to the pan, this is your one chance to get a lovely brown sear on the pieces of meat. I usually cook them for about 5-6 minutes by themselves. Check out the little brown spots. That spells deliciousness.
Once the brats have turned a nice toasty brown, add the chopped onion.
Continue to cook on medium high while you chop up the bell peppers . . . I chose for my peppers to be yellow and green. But I could have chosen red and orange. Or red and green. Or green and orange. Or yellow and orange. However, red and yellow would never have worked. Never in a million years.
Stir the brats and onions occasionally, and cook them for 5 or so minutes by themselves.
Now let’s add the peppers.
Splash in the white wine or beer, if you’re using that.
No need for the precision of a measuring cup. No sirree.
Cook for another 5 minutes or so, until the peppers are a little softened but still a little crunchy and fresh-looking. Season with salt and tons of freshly ground black pepper–the pepper will add a lovely zip to it.
Serve over white rice, pasta, or potatoes, your pick! My pick is always white rice, and it has been since I was about 3 months old.
For some reason I am compelled to eat this meal with chopsticks.
Those little chunks of meat are so . . . grabbable.
Seriously guys, if you’re in a quandary and don’t know what to make some night, this is a quick, easy and great-tasting solution. I will continue to eat it until the day I die.
Especially because of the white rice.
I know I have a problem with the steamy, fluffy stuff. I can’t help it.
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