Elevated Bratwursts
The secret is in the sauce! And this one has white wine, garlic and tomatoes.
That’s right, to coin a phrase, this recipe is kicked up a notch! Dare I say this makes sausages elegant? Time to impress your friends…
Use whatever peppers you want or have on hand. I love using different colors and types of peppers and of course, I always include a Jalapeño!
The secret here is to cut the veggies in equal sizes. For this recipe, I like to keep them large. There is a lot of cooking and you don’t want them to turn to mush. Following the times, you should still have a little bite in the peppers and onions. Just so good.
Simmer, simmer, simmer!
The sausages are browned first, removed from the pan while the sauce is being layered and then added back in to simmer. It is all good. 🙂
To bun, or not to bun? Go keto or not, the richness of this sauce makes it fabulous even without the bun.
Not your average sausage and peppers
The sauce on this recipe makes this non bun worthy. This is elevated big time bratwursts!
Ingredients
- 2 tbsp Extra virgin olive oil
- 5 Bratwurst sausage links of your choice
- 1 large Yellow Onion chopped large
- 2 large Bell peppers chopped large
- 1 large Jalapeño chopped large
- 1 tsp Kosher salt
- 1 tsp Ground black pepper
- 2 cloves Garlic minced
- 1 tbsp Tomato paste
- 1/2 cup Dry White Wine or substitute chicken stock
- 1 can Diced tomatoes fire roasted is best
Instructions
- In a large skillet, brown the sausages for 3 minutes on each side in the olive oil. Remove sausages from skillet and set aside.
- In the same skillet, add the peppers and onions and salt and pepper. Cook veggies for 5 minutes. Add the garlic, tomato paste and wine. Cook on medium heat for 5 more minutes stirring frequently.
- Add the can of tomatoes to the peppers and onions and stir to combine.
- Return the sausages to the pan, nestling them in the veggies. Cover the pan and simmer on low heat for 10 to 15 minutes or until sausages are cooked through.
Notes
Nutritional data is the dish served without a bun
