What a Brat!
The Boy & I just got back a couple hours ago from a weekend trip in Spring Green, Wisconsin with our friends. The weekend included an architecture tour of Taliesin (beautiful!) as well as The House on the Rock (a very, very, very interesting experience . . . and a must do!), canoeing on the Wisconsin River, lighting up fireworks that are soooooo illegal in Chicago (but sooooo legal in Spring Green) and of course, the consumption of mucho food (and booze). Our house rental included a full kitchen, two grills and a fridge – all of which we put to good use. Not surprisingly, we all went to bed with full stomachs every night.
And now that we’re home, it’s time to relive the good eatin’ and enjoy the leftover food. My favorite of the weekend? Sam’s Club just-throw-them-on-the-grill brats (I think this is what happens when you don’t eat pork for awhile and then fall off the wagon). I had no problem eating
one two for dinner tonight. The Boy threw them on the grill while I ran upstairs to make a sauteed mushroom and onion topping. Yum.
The Boy’s Reaction: “Yum.” [Sometime we have the same brain.]
Mushroom & Onion Bratwurst Topping
2 T olive oil
1/2 large red onion, sliced
16 mushrooms (I used baby portabello), sliced
3 T water
salt & pepper to taste
Add olive oil to heated pan. Saute onion. Sprinkle with salt & pepper. When the onion is soft, add mushroom and water. Stir over medium heat and cover for 5-7 minutes. Serve over brats.
Vegetarian option – serve with hot dog buns. It works well. (Eating it straight out of the pan is also a-okay!)