misterhaan's hot & tangy brat & potatos

[misterhaan]

there wasn't much food around the apartment, so i just made something up and cooked it, and it turned out pretty good!  so if anyone else wants to try it . . .

here's what you'll need:

3 brats (johnsonville stadium style brats)
3 potatos
sweet/hot relish (mezzetta sweet 'n hot relish)
sweet/hot mustard (inglehoffer sweet hot mustard)
olive oil
spiced rum (captain morgans)
banana peppers, sliced (mezzetta sliced sweet banana wax peppers)

large skillet with lid
large spoon
shot glass

the brats came out of the freezer, so just pop 'em in the microwave on defrost since you'll need to cut them up.  while that's going, rinse the potatos and cut them into half-inch cubes and throw them in the skillet.  dump some olive oil in there too, 'cause that's a good thing to do.  the brats are probably done by now, so cut them into slices between a half- and quarter-inch thick and throw that in the skillet too.  dump about four ounces of relish on top of it all, and then a heaped teaspoon of mustard.  get the heat going under the skillet and mix everything up with the spoon.  set it to high for now 'cause i'm hungry!  make sure to keep on stirring because otherwise you'll burn it and you don't want that (yet)!  after you've got it mixed so that all the potatos are evenly coated in mustard, turn the heat down to medium.  if your stove is electric you'll have to wait a while for the burner to cool down (keep stirring while you wait!).  now fill the shot glass with rum.  pour it right in the middle of the skillet, then stir real quick and get the lid on there--we're rum-steaming it!  fill the shot glass again for yourself and celebrate--all the hard stuff is done!  just pop the lid off and stir every now and then so that everything gets evenly burned.  once it looks like the picture, you're pretty much done, just let it burn a little more on the edges to make sure the potatos are cooked through.  serve it up on a plate and throw some banana pepper slices on it 'cause it looks cooler and tastes better!  and finally, eat it, and enjoy.

--keep in mind these directions are written from the perspective of a guy who really knows nothing about cooking (me), and only used the rum because it was there.

[pmcd9]

I think I like that recipe, but I don't have any rum around so what can I use as a substitute?

~Paul

[AlohaDawg]

Given his reasoning for choosing rum, I'd say anything you like. Bourbon might be good with brats, and to add to the steaming (since a shot of rum is not much liquid) I'd say throw in some beer.

I like where it says til it looks like the picture. I don't see a picture. But it sounds like excellent quick grub (unless you are on Atkins....)

[misterhaan]

if you're on atkins you'll have to use atkins potatos or something yeah.

also sorry i meant to upload the picture but didn't get to it . . . so here it is:


finally the spirit of the recipe is to use whatever you have lying about, so whatever alcohol you should have is perfect!  i would not recommend buying the spiced rum as i don't really like it and have had the mostly full bottle for almost 2 years now . . .

[Asherdan]

Mmmmmm...SAUSAGE!

Yes, most excellent quick grub.