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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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Sure, summer's the time for grilling brats, but here's another way to serve the savory links. âIt's an easy, all-in-one dinner that my husband and I enjoy greatly,â says Loraine Meyer from Bend, Oregon. Ingredients:
6 small red potatoes, quartered |
3 fresh baby carrots, cut into thirds |
4 cups water |
2 johnsonville® original bratwurst, cut into 1-inch pieces |
1-1/2 cups fresh broccoli florets |
1/2 cup fresh cauliflowerets |
1/2 cup sliced onion |
1/3 cup cider vinegar |
3 tablespoons sugar |
2 tablespoons canola oil |
Directions:
1. Place the potatoes, carrots and water in a large skillet. Bring to a boil; cook, uncovered, for 10-15 minutes or until potatoes are crisp-tender. Stir in the bratwurst, broccoli, cauliflower and onion. Cook 3-5 minutes longer or until vegetables are tender.
2. In a small bowl, whisk the vinegar, sugar and oil; add to sausage mixture. Bring to a boil; cook, uncovered, until liquid is reduced by half. Yield: 3 servings.
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