“If a man watches three football games in a row, he should be declared legally dead." - Erma Bombeck Episode Summary:Are you ready to tailgate?Get ready to elevate your tailgate experience with Rick and Nancy's mouthwatering bratwurst recipe! Join them as they reveal their secret to crafting irresistible brats infused with a medley of peppers. Nancy shares her expert techniques for keeping the brats moist and flavorful, along with her signature pepper topping and vinaigrette dressing to complement the dish. Get ready to be the star of the tailgate with these flavor-packed brats! Check out Nancy’s YouTube page to see the full cooking show and get even more out of this episode! https://www.youtube.com/watch?v=WVlpkhwYOxk In This Episode:

• The variety of peppers you can grow on a tower garden.
• How to prepare your bratwurst.
• Cooking temperatures and side dishes.
• Easy and efficient cooking.
• How to make beer-boiled brats.
• How to make a pepper topping.
• Check out Meat Your Kitchen  and use the discount code HELLOMYK for $5 off your first order of $50!

 Today’s Recipe: Beer-boiled brats with Pepper Topping and Vinaigrette DressingIngredients:

• Bratwurst sausages
• Assorted peppers (bell peppers, mini bell peppers, jalapenos if desired)
• 1/2 onion, sliced
• 1/2 stick of butter
• 1 can of beer (or chicken/beef broth)
• Olive oil
• Red wine vinegar
• Stone ground mustard
• Salt
• Pepper
• Garlic powder

Instructions:

• Preheat the grill.
• Pre-boil the brats in a pot of water until cooked through. This helps retain moisture.
• Meanwhile, caramelize onions in a pan with butter until golden brown.
• Once caramelized, add a can of beer to the onions and simmer.
• Grill the pre-boiled brats on the preheated grill until they have grill marks and are heated through.
• Transfer the grilled brats into the pan with the beer and onions to keep them moist and flavorful.
• Optionally, prepare a vinaigrette dressing by mixing olive oil, red wine vinegar, stone ground mustard, salt, pepper, and garlic powder.
• Slice assorted peppers and toss them with the prepared vinaigrette dressing.
• Roast the dressed peppers in the oven until desired tenderness.
• Serve the grilled brats with the beer-infused onions and the roasted pepper topping.
• Enjoy as a main dish or with your preferred side dishes.

Note: Adjust cooking times and ingredients according to personal preferences and dietary restrictions. Enjoy the flavorful brats and peppers at your tailgate or any gathering! Get in Touch with Nancy O:

• https://nancyocares.com/
• https://n-o3.juiceplus.com/us/en
• https://www.youtube.com/channel/UCz-q95hT7H9ocBZ4ju1BQoQ
• https://www.facebook.com/inspirationsbynancy
• [email protected]

  Audio and show notes by Premier Podcast Promotions