Tag Archives: sausage

Week 5-Alcohol

6 Feb

I made brats for week 5! Followed a recipe from mantestedrecipes and Oh. My. Stars. This recipe was the easiest I’ve ever followed and OH, so yummy. This week’s theme was alcohol. I’ve cooked with wine before, but couldn’t taste a difference. I definitely  tasted the beer in the brats recipe.


3 – 4 cans of American Domestic beer (Coors(R) or Bud(R))

1 packet of JOHNSONVILLE(R) Brats (or any other quality Brat)

1 – 2 cups of BROWN sugar

2 large onions

(I used 1.5 cups of brown sugar and Bud Light)

DIRECTIONS- Bring the beer to a boil in a large cooking pot. Slice the onions and put them and the BROWN sugar into the cooking pot. Stir and let the pot bubble away until the sugar melts and the onions start to go brown and soft. Put in the Brats for about 10 – 15 minutes, making sure they are covered.

swimming in beer, onions, and brown sugar!


When they are cooked, put them on the grill (medium heat)until they are brown all over. These sausages taste better if they are slow cooked and constantly rotated. As such, tend them at this stage. When they are nicely browned, put them back in the beer/onion/sugar and let simmer for 5 – 10 more minutes.



Super tasty. Two thumbs up from everyone who had one. They’re good with mustard or with nothing at all. The flavor from the beer, sugar, and onions was amazing. I can already tell this is going to be a summer favorite for the grill!


Sausage and Potato Omelet

19 Mar

I recently started using the Epicurious app for my iphone. A collection of over 100,000 recipes for breakfast, lunch, dinner, appetizers-basically everything! One morning I wanted an omelette for breakfast and then I realized, I don’t know how to make an omelette. I whipped out my iphone, got on Epicurious, and found this recipe for sausage and potato omelet.


Ingredients– 6 ounces chorizo sausage or spicy Italian sausage, casings removed, 3 teaspoons olive oil, 1 small onion, chopped, 1 small russet potato, peeled, thinly sliced, 1/2 red bell pepper, cut into thin strips, 6 large eggs, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 cup grated mozzarella cheese

1. Sauté sausage in large nonstick broiler proof skillet over medium-high heat until cooked through, crumbling with back of spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels.(forgot to take a pic of this. Probably because I was so icked out after removing the casing of the sausage!)


2. Add 1 teaspoon oil to skillet. Add onion, potato and bell pepper. Cover; cook until vegetables are tender, stirring occasionally, about 12 minutes. Cool slightly.

3. Preheat broiler. Whisk eggs, salt and pepper in large bowl to blend; add vegetable mixture.

4. Heat remaining 2 teaspoons oil in same skillet over medium-low heat. Pour egg mixture into skillet. Sprinkle with cheese. Cover skillet and cook until eggs are set on bottom and cheese melts, about 10 minutes.

5. Place skillet under broiler and cook just until eggs are set on top and cheese bubbles, about 2 minutes.


6. Transfer omelet to platter. Cut into wedges and serve.


It was delicious and so easy to make! I had it for breakfast and lunch!