As a busy mother of four I rely heavily on simple meals, especially during t-ball season. Most of our games are at night which makes getting dinner on the table quickly a must. We love brats and sauteed mushrooms and onions so I put the two together for a delicious, quick, and easy meal.
We enjoy these brats without buns, cutting them up and eating them with the yummy caramelized onions and mushrooms. The boys love applesauce so I serve this meal with store bought unsweetened applesauce or this yummy homemade version.
Since brats are not pre-cooked, I simmer them in beer for about 12 minutes to let them cook through. I used non-alcoholic beer which I purchased since it is less expensive and we aren't beer drinkers. I just like to have it on hand for cooking. You can also use water instead of beer.
While the brats are cooking, I saute the onions and mushrooms in a little oil in a skillet. I used a large package of whole mushrooms and sliced them myself. I always feel like they are fresher if I slice them myself. I recently found some walnut oil on sale at the grocery store and thought it would be fun to try. It worked well for this recipe. Walnut oil is also a good source of Omega 3 fatty acids and antioxidants. You can also use olive oil, coconut oil, or another favorite oil.
While cooking the vegetables, I add a pat or two of butter for flavor and salt and pepper to taste. I love fresh ground pink himalayan salt and fresh ground pepper and use them in most of my cooking. Once the vegetables are tender and lightly browned, I scoot them over to the side of the skillet and brown the sausages on each side until they have a beautiful golden brown sear. I then redistribute the veggies and place the sausages on top for a beautiful presentation.
1 lb. brats
1 sweet onion, cut into thin wedges
8 oz. or more fresh mushrooms, sliced
Walnut, olive, or another oil of choice
1 bottle or can of beer, optional
Fresh ground salt and pepper
1. Simmer brats in beer or water for about 12 minutes to cook through.
2. Meanwhile, saute onions and mushrooms in a drizzle of walnut or olive oil in another skillet. Add a little butter, salt and pepper to taste.
3. Once the vegetables are tender and lightly browned, scoot them over to the side of the skillet and brown the sausages on each side until they have a beautiful golden brown sear. Then redistribute the veggies and place the sausages on top for a beautiful presentation.
You might like:
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
Most Popular Posts