1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (512g) Recipe makes 4 servings
Calories 1186
Calories from Fat 897		(75%)
Amount Per Serving		%DV
	Total Fat 99.7g	153%
	Saturated Fat 34.5g	172%
	Monounsaturated Fat 50.0g
	Polyunsaturated Fat 9.2g
	Trans Fat 0.0g
Cholesterol 251mg		83%
Sodium 2881mg		120%
Potassium 1202mg		34%
Total Carbohydrate 22.3g		7%
	Dietary Fiber 3.3g	13%
	Sugars 6.3g
Protein 48.4g		96%
detailed view... how is this calculated?

Menus using this recipe:

My 2008 Australia/New Zealand Recipe Swap Picks

Sue L

people who like this recipe also like:

Tilapia al Ajillo (garlic tilapia)

By: canarygirl

Baked Sauerkraut

By: Derf

Mediterranean Roasted Green Beans with Slivered Almonds

By: Bev

Outback Steakhouse-Style Steak

By: Shasha

Middle Eastern Garbanzo Beans and Macaroni

By: Karen=^..^=

Bratwurst Skillet

Recipe #15025 | 25 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: RecipeNut
Nov 29, 2001

SERVES 4 (change servings and units)

Ingredients

1 lb bratwurst, cut into 1/2 inch slices
1 1/2 cups green bell peppers, cut into strips
1 1/2 cups red bell peppers, cut into strips
1 1/2 cups onions, sliced
1 teaspoon paprika
1 teaspoon caraway seed

Directions

1
Heat large skillet over medium heat until hot.
2
Add bratwurst; cover and cook about 5 minutes or until browned and no longer pink in center.
3
Transfer bratwurst to plate.
4
Cover and keep warm.
5
Drain all but 1 tablespoon drippings from skillet.
6
Add bell pepper, onions, paprika and caraway seeds.
7
Cook and stir about 5 minutes or until vegetables are tender.
8
Combine bratwurst and vegetables.
9
Serve immediately.

Questions about this recipe?

Featured Reviews for This Recipe

From: Tea Girl

On Apr 23, 2009

This was a great recipe. It smelled and tasted wonderful, in addition to being nice to look at because of how colourful it is! It is very easy and pretty quick to make, so I am sure that we will be having this again. Thanks for sharing this!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: A. A.

On Mar 2, 2009

Very Good! I only had orange peppers in the house, so I used them. I also didn't have caraway seed, so I used a little dill & a little bay leaf. It turned out great! One of my family's favorites!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Bergy

On Oct 31, 2006

I loved the taste of the caraway-it gave just an added boost. Nice presentation with the red & green peppers. I browned & cooked the bratwurst, removed it from the pan then I fried the onions, almost carmelized them, added the spices and just before serving added the peppers for about 3 minutes so they were heated through but still crunchy. A do again recipe - Thanks RecipenutI left them whole this time - love the recipe

2 people found this review helpful

Was this review helpful to you? YES | NO

From: evewitch

On Jun 27, 2003

This turned out really well. I have to confess that the two of us devoured the whole recipe, so I would have to come up with a side dish to serve when the kids are home. It actually took 10 min. to cook the bratwurst, and it would have been another 10 min. to cook the peppers to the tender stage, but I only cooked them 5 because I got impatient. This is definitely a keeper.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 10 reviews