Bratwurst Tomato and Spinach

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)

Fond is Flavor

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.


Bratwurst Tomato and Spinach

Ingredients:

  • 1 link Johnsonville Bratwurst
  • 1/3 cup cubed canned tomatoes
  • 1 clove garlic minced
  • Pinch red chili flakes
  • S&P
  • Grated Parmesan to garnish

Method:

  • Brown sausage in hot skillet both sides
  • Add scant ΒΌ cup of water and steam until done
  • Remove sausage and cut to rounds
  • Add chili flakes and tomatoes to pan
  • Bring to simmer and cook 3 minutes
  • Add spinach and cook additional 3 minutes
  • Add back sausage rounds, cover pan, reduce heat for 2 or 3 more minutes
  • Plate and top with grated Parmesan

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