Brats and Peppers

1. Chop up the bratwursts and toss them in a hot pan or pot. Cook them over medium high heat while you chop up the onion (cooking while prepping is what makes this go so quickly). Since adding the veggies will also add moisture to the pan, this is your one chance to get a lovely brown sear on the pieces of meat. I usually cook them for about 5-6 minutes by themselves. Word to the wise: you do not need oil or butter! The meat has enough fat, and it will release plenty of grease as it cooks.

2. Once the brats have turned a nice toasty brown, add the chopped onion. Continue to cook on medium high while you chop up the bell peppers, stirring occasionally, for another 5 or so minutes.

3. Splash in the white wine or beer.

4. Add the bell peppers. Cook for another 5 minutes or so, until the peppers are a little softened but still a little crunchy and fresh-looking. Season with salt and tons of freshly ground black pepper. The pepper will add a lovely zip to it.

5. Serve over white rice, pasta, or potatoes, your pick!

Note: If you don’t want to use processed precooked meat, you can use fresh sausage as well. This will just up the cooking time by another 10-15 minutes since you’re starting with raw meat.