 Summary
What a wonderful fall treat using Brats from Hirsch's Meats in Plano, TX. Enjoy with an Oktoberfest brew and pumpernickel bread.
Cookware used in Recipe
 4 Quart Sauce Pan with Cover View
Prep Time
20 Minutes
Servings
4 - 6
Ingredients: 1 lb. Fontanini Bratwurst Links 1 tbsp. olive oil 1 medium onion, diced 4 garlic cloves, thinly sliced 1 lb. butternut squash, cut into 1" pieces 10-12 red new potatoes, peeled and large dice ¾ tsp. caraway seeds 1 (28 oz.) can diced tomatoes 3 cups water 6 ozs. of fresh baby spinach salt and pepper to taste
Directions: In the 4 Quart Sauce Pan sauté over medium heat the Fontanini Bratwurst links and cook, turning occasionally, until well browned all over, about 15 to 20 minutes. Remove to a plate and set aside.
Return the pan to the stove over medium heat, add onion and garlic, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until golden brown, about 10 minutes. Add squash and potatoes and cook until potatoes are just starting to brown, about 5 minutes. Stir in caraway seeds and cook until fragrant, about 30 seconds.
Add tomatoes with juices and water. Bring to a boil. Reduce heat to low and simmer until vegetables are fork tender, about 45 minutes to 1 hour. Slice reserved bratwurst links into ½ inch rounds and add to the pan along with spinach. Cook until sausage is heated through and spinach is wilted, about 2 minutes. Serve with a nice crusty or pumpernickel bread. Enjoy! |
