About halfway through summer, and the guys have been getting bored with my usual hotdog/brat/kielbasa presentations. I've had some Jack Daniels in the fridge for a while, so I decided to give Taste of Home's Bourbon Brat Skewers recipe a try.
My skewers have gone missing, so I knew that I'd be doing this as a skillet meal. I also planned to serve it over rice, so I wanted the veggies smaller than 1". Neither of them eat vegetables, and I don't do mushrooms. I had yellow, orange and red bell peppers, so I cut half of each into large dice, as well as half an onion. I upped the sugar slightly, to 4T, they like marinades on the sweeter side. I used Johnsonville Beef Brats, which are fully cooked, and it made this meal super fast to cook. Everything went into a ziptop bag and then the fridge for 1 hour.
I heated a skillet to medium and then added the brats/veggies to it. I kept it moving so that things browned, but did not burn. I added about 1 to 2T of the marinade and made sure everything was well coated. It only took about 10 minutes for the brats to be browned and the veggies crisp/tender.
Totally complaint free dinner, which is rare around here. I loved the sweetness of the veggies balanced against the marinade. It went perfectly with rice. It would also be fantastic in rolls. Thank you Mary L for this fantastic recipe!
Bourbon Brats
Ingredients
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup bourbon (used Jack Daniels)
- 4 tablespoons brown sugar
- 1 teaspoon seasoned salt
- 1/4 teaspoon cayenne pepper
- 1/2 red bell pepper -- cut into large dice
- 1/2 yellow bell pepper -- cut into large dice
- 1/2 orange bell pepper-- cut into large dice
- 1/2 medium onion -- cut into large dice
- 12oz package Johnsonville Beddar Cheddar beef bratwurst fully cooked links -- cut into 1-inch slices
- 1 pkg Ben's Original Ready Rice- Creamy Four Cheese
Instructions
- In a large resealable plastic bag, combine the first five ingredients. Add the vegetables and brats; seal bag and turn to coat. Refrigerate for at least 1 hour.
- Drain and reserve marinade. Heat a skillet to medium, add brats and veggies. Cook, stirring for 2 to 3 minutes. Add 1 to 2 T of reserved marinade. Repeat, until brats are browned and veggies are crisp/tender, about 10 minutes.
- Serve over rice, if desired.
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