Recipe by fluffystew
Easy weeknight supper. Found the recipe a hundred years ago when I was first married and have since lost the cookbook, so I go by my (increasingly unreliable) memory. Adjust quantities as you wish, but if you go too light on the lemon and pepper, you will lose the tangy bite that makes this recipe.
Top Review by Radish4ever
YUMMY! My family LOVED this (even the picky 2 year old!) - we didn't use much lemon but it was just enough to give it a good flavor! My husband was surprised that there weren't more seasonings in this. :) I originally chose this recipe to use up some potatoes and carrots I'd bought in bulk - they were great! Thanks for the fantastic and EASY recipe! I'm sure I'll make it again and again!
- 1 (500 g) packagefrozen bratwursts (generally 5 in a package - 1 lb.) or 1 (500 g) package Italian sausage (generally 5 in a package - 1 lb.)
- 6 -8 red potatoes, cut in half, then quartered (bite sized chunks)
- 2 cups carrots (baby or sliced)
- 1 dash oil or 1 dash cooking spray
- 1⁄4 cup water
- 1⁄4-1⁄3 cup lemon juice
- 1⁄4-1⁄2 teaspoon ground pepper
Directions See How It's Made
- Put frozen sausages in a large frying pan (you'll need one with a lid). As directed on the package, add water as directed on the package, cover and simmer as directed (generally 10 minutes).
- Drain the water.
- Now brown the sausages over medium heat in a bit of oil or cooking spray. You have two choices: you can slice them first or after frying. Note: when I used the Johnsonville Brats I didn't need to brown them.
- Add the cut potatoes and carrots to the pan.
- Add the water, cover and simmer until the potatoes and carrots are cooked (10-15 minutes), stirring occasionally.
- When the vegetables are cooked, add the lemon juice and pepper to the pan and stir. The lemon juice thickens and coats the food.
- Serve and enjoy!