SERVES:
4
INGREDIENTS:
4 Bratwurst sausages (sliced in half lengthwise if desired)
1 1/2 cups thinly sliced onion
1 1/2 cups thinly sliced, deseeded Bell pepper
1 - 2 Tbs vegetable oil
for the vinaigrette:
4 - 5 Tbs vegetable oil
2 Tbs red wine vinegar
2 tsp chopped fresh thyme
2 - 3 tsp Dijon mustard
potato salad for serving alongside (optional, see hints)
PROCEDURE:
Get started by sauteing about 1 1/2 cups each of sliced onion and deseeded, thinly sliced red Bell pepper in a little vegetable oil.
Use a mixing bowl to make the vinaigrette by combining 4 Tbs of vegetable oil with 2 Tbs of red wine vinegar, 2 tsp of fresh chopped thyme and 1 Tbs of Dijon mustard and whisk it up.
It's not necessary but you can slice the Bratwurst in half lengthwise before cooking it and, once the peppers and onions are nice and soft, take those out of the pan.
Use paper towels to wipe the pan out, add a little more vegetable oil and saute the sliced Bratwurst until it's nicely browned and hot all the way through.
Then add the peppers and onions back to the pan to warm through and serve it up next to the potato salad, if you're using it, and drizzle the vinaigrette over the top of the Bratwurst, peppers and onions.
HINTS:
Make any kind of potato salad you like, even German style with a little bacon.