Bratwurst Tomato and Spinach with Focaccia

Once again, after creating content for this here blog, I found myself in sore need of a nutrition break. As usual, I went foraging in the cold box for answers.

Johnsonville Bratwurst, they were on sale at my last shop and tasty too
Frozen spinach, a bowlful in the fridge defrosted
More cubed canned tomatoes waiting to be used up

I can work with this.

First, I put perhaps a quarter cup of water in my 9 inch SS skillet and turn on the gas. Next goes the bratwurst followed by covering the pan. As the water starts to boil, I turn the gas down to medium low and wait until the water is evaporated. I can hear the sizzle as it turns to steam. I turn the sausage over and add just a splash more water so it can cook a bit more. (I have since modified this approach and brown the sausage first and then steam. It creates less of a mess in the pan and comes out in a similar way)

Once the water is almost gone again, I remove the meat in tube form to a waiting pie pan and add one clove of finely diced garlic, a good pinch of chile flakes and perhaps 1/3 cup of tomatoes. I let that cook for just 3 minutes then add the drained spinach. After another 3 minutes of infrequent stirring, I cut the brat into rounds and place them atop the mixture. When cut, the brat was still just a bit pink in the middle which is perfect since it would finish with the veg. Lid back on and fire reduced to low for yet another 3 minutes at most.

Foccacia from yesterday’s bake provides the carbs and after plating, Parmesan is grated on top for a nice finish. I have my veg, meat, and carbs ready to eat. A bit spicy but not too much for the mild taste of the bratwurst. I’ve never cooked bratwurst, spinach, and tomato together but it works.