Turkey Brats, Peppers & Onions
Having just emerged from the 4 day Windy City Gift Show in Chicago, we’re keeping things short, sweet and simple this week.
Meg and I were fortunate to be in the Gourmet Food aisle alongside a number of other food artisans, all of whom love their craft. Sometime after day 1, a camaraderie was born between exhibitors and we buoyed one another along.
John Tucker of Salt Rox was a fun friend for the duration of the show, and introduced us to the wonders of Pink Himalayan Salt. Did you know that you can cook on a block of salt on your grill or stovetop? The flavor and texture of meat is incredible. We will be experimenting with the “seasoning egg” in a slow cooker in a future post.
Chef Daniel Herskovic of Mayana Chocolate shared his passion for making world class chocolate with us. Meg and I could not resist bringing home a few bars for ourselves at the end of the show. The Kitchen Sink Bar is my favorite, with a little bit of almost everything.
This week’s recipe is my new favorite in the slow cooker. Turkey bratwurst, Italian seasoning, fire roasted tomatoes and mixed bell peppers make for a leaner tasty version of sausages and salsa. Serve with slices from a crusty Italian loaf.
Prep Time: 10 minutes
Cooking Time: 6 hours on LOW or 3 hours on HIGH
Servings: 4-6
Ingredients
- 1 1/2 lb turkey brats
- 1 medium red onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tsp garlic powder
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- 1 tsp parsley, dried
- 1 tsp basil, dried
- pinch of red pepper flakes
- 1 an fire roasted tomatoes
- salt and pepper
- 1/4 cup fresh parsley, chopped
In a skillet over a medium heat, brown the turkey brats on all sides. Add them to your slow cooker.
In the same skillet, sauté the onions and peppers for 2-3 minutes and add to the bratwurst.
Add the garlic, dried herbs, tomatoes and seasoning and stir. It may seem dry but don’t be concerned because there is plenty of water in the vegetables. Cover and cook on LOW for 6 hours or HIGH for 3.
Sprinkle the parsley over the finished dish and serve with crusty Italian bread.
Zen Moment
“The joy is in the getting there. The beginning years of starting your business, the camaraderie when you’re in the pit together, are the best years of your life. So rather than being so focused on when you get big and powerful, if you can just get the juice out of that… don’t miss it.”
