Brat-atouille

Yes, I am aware this is NOT a ratatouille, but it is quick, tasty and filling, and if one shops properly damned cheap as well. (Besides, I COULD NOT let the pun pass…)

On the second shopping excursion of the week with Madam Bad Wolf, I note that the other not-so-mega-mart has a family pack of bratwursts on ridiculous sale. (The usual not-mega-mart had again run out of a specific soy milk that “She Who Must Be Obeyed” desired.)

Spying this mega deal, I immediately thought of peppers, onions, and sausage, add some potatoes, garlic, season generously, and you have a damned good meal.

I’ll add the RogueChef twist and toss in a minced jalapeno or four. I’ll serve this with either large slabs of sourdough bread or a massive quarter loaf of Italian bread made into garlic bread, topped with a decent salad. If I served this for dinner, I’d add a decent Italian red wine (Chianti or Sangiovese).

As Per Wikipedia:

Sausage and peppers is a dish in Italian-American cuisine prepared using Italian sausage and peppers (such as bell peppers) as primary ingredients. It is served as a dish on its own, sometimes with the use of additional ingredients such as tomato sauce, onions and pasta, and is sometimes served in the form of a sandwich. Some Italian delicatessens in the United States prepare and serve sausage and peppers, and it is a common dish at the Feast of San Gennaro, where it was first served back in 1927, Italian street festivals, feasts and events in the United States.

“Brat-atouille”

This one-skillet dish is as easy (and delicious) as a dinner gets. 

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Breakfast, Dinner, PubGrub

Cuisine American, French

Servings 2

Calories 91 kcal

Equipment

• 10 Skillet with lid Cast Iron is good

Ingredients

  

1x2x3x

• 2 ea Bratwursts or other sausages
• 1/2 lb Potatoes Baby, Mixed, Washed, Halved
• 1 ea Bell Pepper roughly chopped (circa 1-inch chunks)
• 1 Ea Red onion medium, roughly chopped (circa 1-inch chunks)
• 2-3 ea Jalapeno Washed, Seeded, Chopped

Instructions

 

• Brown off sausages, with 1 tbsp neutral oil in a 10" cast iron skillet over medium-high heat. Don't cook through
• Reserve the sausages.
• Add 1 tbsp neutral oil, followed by the potatoes, cut side facing down. Season with a pinch of salt.
• Cook these for 5 minutes until browned, then flip and cook another 5 minutes.
• Reserve potatoes with sausage
• Add 1 tbsp neutral oil, then the peppers and onion—sauté, stirring occasionally, until tender—about 10 minutes.
• Return the sausages and potatoes back to the skillet.
• Add 1/4 cup water and cover the pan with a lid.
• Cook for 10 to 15 minutes until the sausage is cooked through and the potatoes are tender.
• Remove lid and reduce liquid, 2-3 minutes
• Taste, season and balance flavor

Notes

Just a basic “Brat-atouille”.   

One can add all forms of vegetables; aubergines (eggplant, zucchini, etc.) would work well here.

Any sausage will work here, smoked, Italian, polish, chorizo, etc.

Nutrition

Calories: 91kcalCarbohydrates: 20gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 15mgPotassium: 485mgFiber: 3gSugar: 1gVitamin A: 29IUVitamin C: 24mgCalcium: 14mgIron: 1mg

Keyword Onion, Peppers, Potato, Sausage

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