About halfway through summer, and the guys have been getting bored with my usual hotdog/brat/kielbasa presentations. I've had some Jack Daniels in the fridge for a while, so I decided to give this recipe a try.
My skewers have gone missing, so I knew that I'd be doing this as a skillet meal. I also planned to serve it over rice, so I wanted the veggies smaller than 1". Neither of them eat vegetables, and I don't do mushrooms. I had yellow, orange and red bell peppers, so I cut half of each into large dice, as well as half an onion. I upped the sugar slightly, to 4T, they like marinades on the sweeter side. I used Johnsonville Beef Brats, which are fully cooked, and it made this meal super fast to cook. Everything went into a ziptop bag and then the fridge for 1 hour.
I heated a skillet to medium and then added the brats/veggies to it. I kept it moving so that things browned, but did not burn. I added about 1 to 2T of the marinade and made sure everything was well coated. It only took about 10 minutes for the brats to be browned and the veggies crisp/tender.
Totally complaint free dinner, which is rare around here. I loved the sweetness of the veggies balanced against the marinade. It went perfectly with rice. It would also be fantastic in rolls. Thank you Mary L for this fantastic recipe!
* Exported from MasterCook *
1/2 cup reduced-sodium soy sauce
1/2 cup bourbon (used Jack Daniels)
4 tablespoons brown sugar
1 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
1/2 red bell pepper -- cut into large dice
1/2 yellow bell pepper -- cut into large dice
1/2 orange bell pepper-- cut into large dice
1/2 medium onion -- cut into large dice
12oz package Johnsonville beef bratwurst fully cooked links -- cut into 1-inch slices
1 pkg Uncle Ben's Ready Rice- Creamy Four Cheese
In a large resealable plastic bag, combine the first five ingredients. Add the vegetables and brats; seal bag and turn to coat. Refrigerate for at least 1 hour.
Drain and reserve marinade. Heat a skillet to medium, add brats and veggies. Cook, stirring for 2 to 3 minutes. Add 1 to 2 T of reserved marinade. Repeat, until brats are browned and veggies are crisp/tender, about 10 minutes.
Serve over rice, if desired.
Adapted from "http://www.tasteofhome.com/recipes/bourbon-brat-skewers"
Linked to The Weekend Potluck #233