November 7, 2011 Dinner- Sauteed Bratwursts with mixed vegetables.

November 7, 2011  Dinner- Sauteed Bratwursts with mixed vegetables.

I diced the halves of the yellow and red leftover Italian peppers and two white mushrooms, one-half onion, some garlic greens, one sprig of parsley, and about twelve sage leaves cut into strips.  This mixture was sauted in olive oil in a cast iron skillet.   I also de-stemmed and steamed a head of broccoli, a cup of diced zucchini and one chopped turnip.

Suzette had an idea to throw the bratwurst onto the steamed broccoli mixture and allow the steam to heat the brats a little.   I wished we had thought of that earlier as it would have cooked them more thoroughly.  It is always a great idea to utilize any heat that is already being produced in the cooking process to cook other things.  I am reminded of MK Fisher’s How to Cook a Wolf  in which she talks about surviving during War Time with limited provisions; Utilize Everything! Once the onion and pepper mixture softened we then put the brats into the cast iron skillet and turned up the heat to allow them to brown.   We then added the steamed vegetable mixture, covered the entire skillet and steamed everything a while longer.

After a bit the mixture became quite dry so I added about 1/4 cup of Dry White Vermouth that went into solution quickly and we served it with German Deli Mustard and horseradish. .

We drank it with a 2004 Guigal Cotes de Rhone Rosé. Delicious

Bon Apetit