Creamy Bratwurst

When I think of making Bratwurst for the family, it is usually the same ol thing.  Shove it in a bun, drizzle on mustard or ketchup, or sauerkraut, and call it good.

But truth be told, it's a little boring and I'm quite tired of that.  So, I had seen this Portuguese recipe for creamy sausages, using a different kind of sausage than Bratwurst, but since my family love brats and they were on sale at my local commissary, I went with those.

You can still serve it on buns for a fun quick lunch, or turn into into an easy dinner meal served over mashed potatoes or rice.  We had ours with Basmati rice and it was filling and delicious.

Give it a try and let me know what you think.  

 

Creamy Bratwurst

Ingredients:

Bratwurst sausages (however many you want, I used two packages for this recipe)

Olive oil

2 small onions, thinly sliced

Half a red pepper and half a green pepper

Garlic

Salt and pepper to taste

Nutmeg to taste

Paprika

Diced Tomato

1 tablespoon tomato paste

Little bit of water

2 teaspoons mustard

2 tablespoons mayonnaise

1 can Media Crema (or heavy cream)

Method:

In a pot, add a drizzle of olive oil, the garlic, onions, garlic to taste and peppers.  Stir to combine and cook over medium heat until onions are translucent.  Add in the salt and pepper to taste, nutmeg, paprika, diced tomato and tomato paste.

Stir to combine and dissolve the tomato paste, then add in the bratwurst.  Pour in about half a cup of water, cover and let it cook for about 10 minutes or until bratwurst is cooked through.

Open lid, stir the bratwurst, then add in the mustard and mayonnaise, mix well, then pour in the small can of media crema.  Remove from heat and let sit for a few minutes to thicken up.

Serve immediately.

Pressure Cooker Bangers and Mash

It's no secret that one of my favorite kitchen gadgets, has been my pressure cooker.  The versatility and the endless ways we can prepare food in it, is by far one of the best investments you could ever make for your kitchen.

I received mine two years ago for Christmas, and I've actually requested another one for this year, that's how much I love mine.

One thing I find quite a lot of fun to do, is adapting recipes from the oven or stove, to make in the pressure cooker, I just find that it cuts down cooking time dramatically and sometimes, when our days are super busy, it really helps get a good home cooked meal on the table.

Pressure Cooker Bangers and Mash

6 thick sausages
olive oil
1 cups water
1 packet of onion gravy mix





Turn the pressure cooker on to Saute, and then add a drizzle of olive oil, add the sausages and cook until brown.  When done, pour in the cup of water and the packet of onion gravy mix.  Press the cancel button on the pressure cooker.

Pop on the lid, make sure the valve is set to seal, then cook on Manual High for 6 minutes.  As soon as it is ready, click cancel/keep warm, and do a quick release of the steam.  I like to pop on a kitchen towel over the valve when releasing the steam so it doesn't sputter everywhere.


If the gravy is very thin, you can turn on the saute feature again and add in about a tablespoon of cornstarch, mix it well to avoid clumps and let sauce thicken.

Toad in the Hole

No, not the toad in the hole we eat here in the USA, where you take a piece of toast and fry an egg inside.  Thought, I do love that one too.

This one is a traditional dish from England.  You all know how much I love England and anything from there, and I've wanted to make this one for quite a while.

I actually followed Claire Witt's recipe and it turned out amazing.  Big thumbs up from the whole family.

Toad in the Hole

Sausages
Olive oil
1 cup Flour
1 cup Milk
1 Egg
Salt and pepper

In an ovenproof dish, place the sausages and drizzle on some olive oil.  Should have quite a bit to cover the bottom of the dish.

Bake in a 400 degree for about 20 minutes.

In a bowl, mix the flour, milk, egg and salt and pepper to taste.  Remove the sausages from the oven, the oil should be piping hot.

Pour in the flour mixture over the sausages and pop back in the oven for another 20 minutes or so until cooked through and browned.

Serve with brown gravy and mashed potatoes.