ModelMaker
Quintessential Chatty Farker
- Joined
- Apr 21, 2006
- Location
- Lake Ponderosa-Montezuma, IA
I know this isn't true BBQ but you could use smoked sausage if you had 'em.
First cut up a pkg. of fresh brats into bitesize pcs. do same with about 6 or 7 peeled taters. Chop up a med onion.
Throw the brats in the pot and stat browning them off, when the're about half browned, season, I use Lowrys season salt, garlic powder, and some couse black pepper. Toss in the onions and cook till tender and the sausage is browned, DRAIN WELL.
While sausage is browning mix up liquid ingredients. 2 cans of mushroom soup, 2 cans of milk*.
Mix the Brat mixture and liquid mixture and the taters into the pot and simmer ( do not let boil) until taters are soft (1 hr). Mix in a bag (8-12 oz)of chedder cheese and simmer another 10min.
Serve up with a couple rolls and a big glass of milk.
MMMMMMM!!
* I usally add up to one more can of milk as it gets pretty thick.
You decide.
Never mind the worchestshire juice in the picture, doesn't go there.
ModelMaker
First cut up a pkg. of fresh brats into bitesize pcs. do same with about 6 or 7 peeled taters. Chop up a med onion.
Throw the brats in the pot and stat browning them off, when the're about half browned, season, I use Lowrys season salt, garlic powder, and some couse black pepper. Toss in the onions and cook till tender and the sausage is browned, DRAIN WELL.
While sausage is browning mix up liquid ingredients. 2 cans of mushroom soup, 2 cans of milk*.
Mix the Brat mixture and liquid mixture and the taters into the pot and simmer ( do not let boil) until taters are soft (1 hr). Mix in a bag (8-12 oz)of chedder cheese and simmer another 10min.
Serve up with a couple rolls and a big glass of milk.
MMMMMMM!!
* I usally add up to one more can of milk as it gets pretty thick.
You decide.
Never mind the worchestshire juice in the picture, doesn't go there.
ModelMaker
