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This was really surprisingly good for such a quick and easy meal. The flavors blended well together and Dave added the mustard on the side. I thought this would serve 4 but Dave was hungry so I stated between 2-4 servings. He kept taking the brats out of the pan while I was cooking. From American Home Town Cookbook made my way.
Preparation Time : 15
Cook Time : 40
Total Time : 55
2teaspoons extra virgin olive oil
2medium potatoes , cut in half lengthwise and sliced
4 -6 fully cooked bratwursts, cut into bite size pieces (I used Johnsonville)
1small red onion, sliced
1⁄2 red pepper, sliced
1⁄2 yellow pepper, sliced
2tablespoons teriyaki sauce
1tablespoon orange juice
1⁄2 teaspoon dried basil
1⁄8 teaspoon black pepper (or more)
In a large heavy skillet heat the oil over medium heat.
Cook the potatoes until they are lightly browned and crisp-tender, about 20 minutes turning occasionally.
Add the bratwurst, onion, and red and yellow bell peppers.
Stirring occasionally, cook until the vegetables are crisp-tender and heated through, 10-15 minutes.
Combine the teriyaki sauce, orange juice, basil,and pepper in a small bowl.
Stir the sauce mixture into the brats and vegetables, and heat through, about 5-10 minutes.
We served this with Stone Ground Mustard on the side for dipping the brats.
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