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Tuesday, October 5, 2010

Brats with Caramelized Onions and Red Peppers

These mouth-watering brats are perfect for a football game day at home, beer can be subbed for chicken broth but I personally prefer chicken broth over beer.
 We ate these with baked beans and flower shaped pasta cooked risotto style.

4 bratwurst sausages, I used the sweet Italian variety
4 hot dog rolls
1 large onion, halved and sliced
1 large red pepper, sliced
1/2 cup chicken broth or more
1 tablespoon of olive oil
2 tablespoons of butter and then some, set to the side for the buns
1 garlic clove,halved
1/4 teaspoon paprika
salt n pepper to taste

1. Melt 2 tablespoons of butter in a skillet to medium-high heat, add in onions and peppers, stir frequently, season with salt n pepper. When the onions are slightly translucent, caramel in color and softened they are done, the red peppers will be soft as well. Set aside for garnish.

(While the sausages are cooking preheat the oven to 400 degrees.)
2. In a medium-sized skillet add heat oil to medium high, add in sausages; turning occasionally to desired brownness. Once they have cooked for about 3 minutes and are browned on all sides, pour in the chicken broth, lower heat to low-medium and put a lid on the pan. Let them cook for 7 minutes, if the broth evaporates too quickly add in a little more. After 7 minutes there should be little or no broth left in the pan; fry the brats up for a minute longer. 

3. Meanwhile; place the rolls on a baking sheet, lightly butter the inside of the rolls, season with paprika , and toast them in the oven on the top rack for about 5 minutes or until desired doneness. Rub the garlic clove over the toasted rolls, place one brat on each roll and top with caramelized onions and peppers.

Be careful, the juices can be very hot!

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