The juicy, chunky and oh so porky Pepper Bratwursts was a definite winner. And I could tell by the time my mom's fingers snuck up to grab a third piece off my plate when she thought I was distracted by the telly (note: mom is NOT a fan of all things pork)!
The mother of all fry ups: Bratwurst, mushrooms and onions
Part Uno - Garlic Butter Mushrooms:
Saute white oyster mushrooms with garlic herb butter till soft and yummy smelling. Set aside.
Part Dos - The Brats:
Once you set aside the mushrooms, add a bit of oil/ garlic butter and fry the thickly cut slices of bratwurst till nicely browned.
Part Tres - Caramelised Onions:
Slice onions ( i only had shallots so i just quartered them). Heat a bit of olive oil in pan, add in sliced onions and saute. I usually add in a sprinkling of salt over the onions as this softens and browns them faster. Once its golden brown, slosh in about 1 - 2 tablespoons balsamic vinegar (depending on how much onions you have). On high heat with some deft wrist movement, flip and toss the onions around the pan (ala those chefs on tv). If you're lucky, you'd get some flame action too! :-)
Toss up everything together for the mother of all fry-ups!