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.

Ingredients:

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

Directions:

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!

Sweet Sausage n' Cheese Kolaches aka Pigs in a Blanket

 Kolaches are definitely a staple in Texas doughnut shops, there are so many varieties of these sweet bread snacks. They can also be frozen* for a quick snack or breakfast.

Ingredients:

1/2 cup milk
3/4 cup sugar
1 1/4 teaspoon salt
1/4 cup unsalted
1/2 cup warm water
2 packages of yeast
2 eggs beaten
5 cups all purpose flour
1 package cocktail weenies (any variety, I use cheese filled)
1 cup cheddar cheese, grated
1/4 cup unsalted butter, melted

Directions:

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper, set aside.

1. Heat milk, sugar, salt, and butter until sugar and salt is dissolved. Set aside to cool till lukewarm.

2. In a small bowl mix warm water and yeast until well combined, cover with a towel and let rest for 5 minutes.

3. In a large bowl combine milk mixture with yeast and water mix, to that add in beaten eggs and whisk till smooth; add flour in 3 additions mixing well after each addition. Turn dough out onto a floured surface.

4. Knead dough until it is no longer sticky and is elastic. Transfer to a greased bowl, cover with plastic wrap. Let rest in a warm place until dough has doubled in size (about 1 hour).

5. Divide dough into 32 balls, roll out into circles about 3-4 inches in diameter.

6. Place a pinch of cheese in the center of each dough circle, then 1 sausage. Fold like a burrito.

7. Transfer to kolaches to the parchment lined baking sheet, brush the tops with melted butter and bake for 5 minutes, brush the kolaches with butter again and return to baking for 5 more minutes they should be a golden brown, let them cool for 10 minutes.

Cheese. Sausage.

Fold.

Roll.

Cool.

EAT!

*Freezing Instructions: Once cooled, wrap kolaches individually in plastic wrap. Freeze in a freezer ziplock bag for up to 3 months. Great for a quick snack or breakfast, just unwrap and microwave for about 2 minutes a kolache.*

Slow cooked Sausage n' Beans

A hearty dish can't get any easier than this! Sweet and savory flavors all around, try this with garlic bread.

Ingredients:

1/2 yellow onion chopped

5 cups frozen mixed vegetables (with Lima beans, carrots, green beans, and corn)

2 pound smoked sausage, cut into 1/4 inch slices

1 (16 ounce) can baked beans

2 tablespoons ketchup

1/4 cup packed brown sugar

3 garlic cloves minced

1 tablespoon white vinegar

salt and pepper to taste

Louisiana Hot sauce to taste (optional)

Directions:

1. Add onions and garlic to your crock-pot/ slow cooker, then add the vegetables and sausage on top.

2. Now put the baked beans in and spread them over all the veggies.

3. Lastly, mix the ketchup, brown sugar, and vinegar then pour on top. Close the lid and cook on high for 3 hours. Add some hot sauce and rice and enjoy!