Prep 15 mins
Cook 40 mins
This was really surprisingly good for such a quick and easy meal. The flavors blended well together and Dave added the mustard on the side. I thought this would serve 4 but Dave was hungry so I stated between 2-4 servings. He kept taking the brats out of the pan while I was cooking. From American Home Town Cookbook made my way.
- 2 teaspoons extra virgin olive oil
- 2 medium potatoes, cut in half lengthwise and sliced
- 4 -6 fully cooked bratwursts, cut into bite size pieces (I used Johnsonville)
- 1 small red onion, sliced
- 1⁄2 red pepper, sliced
- 1⁄2 yellow pepper, sliced
- 2 tablespoons teriyaki sauce
- 1 tablespoon orange juice
- 1⁄2 teaspoon dried basil
- 1⁄8 teaspoon black pepper (or more)
- In a large heavy skillet heat the oil over medium heat.
- Cook the potatoes until they are lightly browned and crisp-tender, about 20 minutes turning occasionally.
- Add the bratwurst, onion, and red and yellow bell peppers.
- Stirring occasionally, cook until the vegetables are crisp-tender and heated through, 10-15 minutes.
- Combine the teriyaki sauce, orange juice, basil,and pepper in a small bowl.
- Stir the sauce mixture into the brats and vegetables, and heat through, about 5-10 minutes.
- We served this with Stone Ground Mustard on the side for dipping the brats.
This recipe was delicious. DH (super picky eater) loved it so much he had double servings and we had no leftovers! I used hot and spicy brats and doubled the glaze. Absolute delight, definately a OAMC!
Instructions state that you should slice the potatoes. But it works better if you cut the potatoes into cubes. We find this only so-so thus the 3 stars. Doubling the sauce is a good idea.
I followed this recipe to the letter except i used raw Brats, simmered and browned them. Although it was tasty, maybe a little overpowering the brat flavor, which we love. I will sub Hillshire brand smoked sausage or something similar in the future.