INGREDIENTS
This is what you need for 2-4 servings:
- 3-5 cheddar brat links
- S&P, spices of your choice
side dishes:
- new harvest potatoes, boiled in the skin
- 2 cups béchamel cream sauce
- 1-2 lb. spinach
Pic1: cheddar brats with spinach and cream sauceDirections
Pic2: cheddar bratsPic: all cooked
Pic4: gooey cheddar cheese
- Boil the potatoes.
- Cook the spinach. Optionally blend the spinach.
- Prepare béchamel cream sauce.
- Mix part of the sauce with the spinach. (Pic1)
- Start the sausages in 2 tbsp. olive oil over high heat. Season to taste.
-
Optional:
- Prick the sausages with a fork or knife to let the melting fat escape.
The cheddar will leak too.
- Prick the sausages with a fork or knife to let the melting fat escape.
- Turn when 1 side has browned nicely.
- Reduce heat, cover and simmer the sausages 20-30 minutes over low heat until dark brown on both sides. (Pic3)
-
I usually check for doneness before serving. (Pic4)
The meat should be all grey without any pink, the cheese melted. - Serve immediately. Serve extra sauce over or around the potatoes.
- Enjoy.
b. cheddar brats with spicy mushroom sauce
2020-01-14
Same sausage, but a very different recipe and presentation. This was one of those rare occasions that I sliced the sausage before cooking it. In this case, that means the cheddar leaked out and mixed with the sauce.
Gas mask recommended. Or make that at least very good cross-ventilation.
Have you ever tried stir-frying nacho jalapeños? If not, you have to try it at least once, so you can experience a lighter version of what it's like to be pepper sprayed.
We had to leave the house for about 10 minutes before the air cleared up enough to be able to breathe again without coughing up parts of our lungs.
Despite that, the dish came out remarkably mellow, probably because all the capsicum literally went up in the air. The cream helped too, of course.
Pic5: cheddar brats with spicy mushroom sauce
Pic6: stir-fry mushrooms with nacho jalapeños
Pic9: simmer