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.