Brats and Potatoes
Sliced bratwurst and red potatoes cook together in a single skillet with onions and bell peppers before being coated in a savory soy sauce glaze.
Ingredients
- 2 tablespoons canola oil 30 ml
- 2 medium red potatoes cut into 1/4-inch slices, about 300 g
- 2 fully cooked bratwurst links cut into 1-inch pieces, about 170 g
- 1 small onion chopped, about 70 g
- 1/3 cup chopped green bell pepper about 50 g
- 2 tablespoons soy sauce 30 ml
- 1 tablespoon orange juice 15 ml
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the canola oil in a large skillet over medium-high heat.
- Add the sliced potatoes to the skillet. Cover with a lid and cook for 6 minutes, stirring occasionally, until the potatoes are browned and crisp-tender.
- Stir the sliced bratwurst, chopped onion, and green bell pepper into the skillet.
- Cook uncovered for 5 minutes, stirring often, until the vegetables soften and the sausage is heated through.
- In a small bowl, whisk together the soy sauce, orange juice, dried basil, salt, and black pepper.
- Pour the liquid mixture over the meat and vegetables in the skillet.
- Stir and cook for 1 to 2 minutes until the liquid reduces slightly and coats the ingredients evenly.
- Remove the skillet from the heat and serve immediately.
Notes
If using raw bratwurst instead of fully cooked links, cook them thoroughly before slicing. Ground pork products must reach a safe internal temperature of 160°F (71°C) on a meat thermometer.
Cut the potatoes into even 1/4-inch slices so they cook at the same rate. Thicker slices will require a few extra minutes in the covered skillet.
The orange juice adds a mild sweetness that balances the salty soy sauce. You can use bottled juice or squeeze a fresh orange wedge.