Fakesgiving Watch Party

daisi - November 22, 2011

Thankspinning

daisi - November 22, 2011

Bratwurst & Veggie Saute with Gouda Cheese Sauce

daisi - November 22, 2011
happy-thanksgiving-1
thankful2
IMG_1647

This meal is a personal creation using items we already had in our fridge/freezer. I love it when these thrown together meals turn into a “keeper” recipe. And as a bonus, it’s actually pretty healthy (as long as you don’t go overboard on the cheese sauce).

Here’s what you’ll need:

For the saute:

  • 3 slices bacon (not pictured)
  • 2 chicken bratwursts
  • 1/2 red onion, diced
  • 1 pkg mushrooms, sliced (about 2 cups)
  • 1/2 bunch of kale, coarsely chopped
  • 1 glove garlic, minced (optional)
For the cheese sauce:
  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • 1/2 cup milk
  • 1/2 cup gouda cheese, grated
  • dash of ground red pepper (optional)
As usual, start with dicing your onions. If you have extra time on the weekends, this is a good project to get out of the way for all the recipes you plan to make for the week. Of course, I never do this, just thought I’d offer the tip to save you some time.
Then slice your mushrooms (or buy pre-sliced if your strapped for time).
Rinse your kale and give it a coarse chop, picking out the stems as you go (they’re a little tougher).
Lastly, slice your chicken bratwurst. I’m sure you could use regular bratwurst, this is just what I had on hand.
Now it’s time to start cooking! Start by cooking your bacon over medium heat in a large skillet. When it’s done, remove it to paper towels and set aside. Once it’s cooled down, coarsely chop it and save it for later.
Using the same skillet (with the bacon grease), saute your diced onion and minced garlic. Stir to combine and cook until the onions are soft (about 2-3 minutes).
Once the onions are fragrant, add your kale and mushrooms.
Stir everything together and then add your bratwurst and chopped bacon.
Cook everything together for about 5-7 minutes until the kale and mushrooms have softened and the bratwurst has heated through, stirring occasionally.  A perfect time to make your gouda cheese sauce, right?
I’ll be honest. I watch a lot of cooking shows and have seen it a million times, but I still had to google “how to make a roux.” This might be the last time I have to look it up though because I found a helpful tip: equal parts flour and fat. Easy enough to remember (I hope).
Start by melting your butter over low heat.
Once it’s melted, then add your flour and whisk, whisk, whisk.
This will soon become a paste. A paste that gets stuck in your whisk. Don’t worry about it though, just whisk through it. You want your roux to turn a golden brown color, which means the flour taste has cooked off (I think).
Once you’ve reached the desired color, then add your milk (see I told you it would stick to your whisk).
Whisk constantly until the milk and the flour mixture are combined. Season with salt and pepper (and a dash of ground red pepper if you want a little spice).
Now it’s time to add your grated gouda cheese (or whatever cheese you prefer).
Stir constantly until cheese is melted and turn off the heat.
Here’s what your saute should look like by now.  Probably good on it’s own, but why stop there?
Time to assemble, start with your starch of choice (we chose brown rice).
Next, pile on your brat & veggie saute.
And lastly, top with a tiny dab (who am I kidding?) of the cheese sauce.
This meal was so delicious (especially the cheese sauce) and it was great as leftovers over a baked potato!
Do you like this recipe? Here is the printable version Brat & Veggie Saute with Gouda Sauce

 

Bratwurst & Veggie Saute with Gouda Cheese Sauce
Recipe Type: Main dish
Author: Daisi
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 4-6
This meal is a personal creation using items we already had in our fridge/freezer. I love it when these thrown together meals turn into a “keeper” recipe. And as a bonus, it’s actually pretty healthy (as long as you don’t go overboard on the cheese sauce).
Ingredients
  • For the saute:
  • 3 slices bacon, crumbled
  • 2 chicken bratwursts, sliced
  • 1/2 red onion, diced
  • 1 pkg mushrooms, sliced (about 2 cups)
  • 1/2 bunch of kale, coarsely chopped
  • 1 glove garlic, minced
  • For the cheese sauce:
  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • 1/2 cup milk
  • 1/2 cup gouda cheese, grated
  • dash of ground red pepper (optional)
Instructions
For the saute:
  1. Cook bacon over medium heat in a large skillet. Remove to a paper towel and set aside. Once cooled, coarsely chop it and save it for later.
  2. Using the same skillet (with the bacon grease), saute the diced onion and minced garlic. Stir to combine and cook until the onions are soft (about 2-3 minutes).
  3. Once the onions are fragrant, add your kale and mushrooms.
  4. Stir everything together and then add your bratwurst and chopped bacon.
  5. Cook everything together for about 5-7 minutes until the kale and mushrooms have softened and the bratwurst has heated through, stirring occasionally.
For the cheese sauce:
  1. Start by melting the butter over low heat.
  2. Once melted, add flour and whisk.
  3. Once you’ve reached the desired color, then add milk.
  4. Whisk constantly until the milk and the flour mixture are combined.
  5. Season with salt and pepper (and a dash of ground red pepper if you want a little spice).
  6. Add your grated gouda cheese (or whatever cheese you prefer).
  7. Stir constantly until cheese is melted and turn off the heat.
Notes

Great over brown rice or a baked potato!

Leave a comment