1 pound bratwurst
2 tablespoons olive oil
1 large onion, diced
1 cup chopped celery
1 cup boiling water
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried sage
1 pinch crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried thyme
1/4 teaspoon ground cinnamon
2 teaspoons dried oregano
1/4 teaspoon dried marjoram
Heat olive oil in a large heavy skillet over medium heat. Saute onions and celery until tender. Stir in water, salt, marjoram and thyme. Reduce heat to medium-low.
Slowly pour in cooking liquid, stirring constantly. Stirring constantly, bring to a boil over low heat. Reduce heat to low, then simmer for 1 minute. Reduce heat to medium-low, stirring constantly.
Stir in celery, marjoram, herbs, ground black pepper, thyme, basil, sage, red pepper flakes, salt, pepper and thyme. Cook for about 5 minutes, stirring constantly.
When the bratwurst is cooked down, spoon over the meat and sprinkle with thyme, basil, sage and marjoram. Serve over the meat and vegetables of choice.
This is unbeatable dessert. I have made this pot of oatmeal & whipped cream (without the cream) & been asked to return the recipe. Well 1idaice divvo chapitre ! tell everyone what you did & fed it to them. Did local mushroom chutney & fresh fresh garlic powder. Simmered Vermont Sharps with the soy sauce mixture & added thyme. Squirted some orange & cream on top before covering & Rest Uff...near bruphys lol
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