Sliced red potatoes and bratwurst are cooked in a skillet and coated with a soy sauce-orange juice glaze before serving.
2 teaspoons vegetable oil
2 medium red potatoes, sliced 1/4" thick
2 cooked bratwurst links, cut in 1-inch pieces
1 small onion, chopped
1/3 cup chopped green bell pepper
2 tablespoons soy sauce
1 tablespoon orange juice
1/2 teaspoon dried basil
1/4 teaspoon salt
1 dash black pepper, or to taste
Heat the oil in a heavy skillet over medium-high heat. Add the potatoes, cover the pan, and cook for 6 minutes, stirring occasionally. The potatoes should be browned and just crisp-tender.
Add the bratwurst, onion, and green pepper to the skillet. Cook, stirring frequently, for 5 minutes or until the vegetables are crisp-tender.
In a small cup or bowl, stir together the soy sauce, orange juice, basil, salt, and pepper. Add to the skillet. Cook, stirring frequently, for 1-2 minutes or until the meat and vegetables are coated in the sauce and heated through.
Serve hot.
Pre-cook the potatoes as directed to make sure they are fully cooked and have a crispy exterior by the time the dish is finished.
Cut the vegetables and bratwurst into similar-sized pieces for even cooking.
Adjust the seasoning according to your taste preferences. You might want to start with less salt and adjust as needed since the soy sauce and bratwurst add saltiness.
Try adding a splash of vinegar to the sauce for a zestier flavor.
Stirring frequently after adding the sauce helps to evenly coat the ingredients and prevents sticking or burning.
Let the dish sit for a couple of minutes after cooking to allow the flavors to meld before serving.
Yes, you can use Yukon gold or new potatoes as substitutes. Their texture and cooking times are similar to red potatoes.
You can use tamari or liquid aminos as a substitute for soy sauce, especially if you're looking for a gluten-free or lower sodium option.
You can add vegetables like mushrooms, zucchini, or carrots if desired.
Add a dash of crushed red pepper flakes or a splash of hot sauce to the soy sauce-orange juice mixture for added heat.
If you're looking for an alternative, apple juice or chicken broth could work, although the flavor will change.
Yes, but you'll need to adjust the cooking time. Brown the uncooked bratwurst first, remove from the skillet, then proceed with cooking the potatoes. Add the bratwurst back to the skillet towards the end to make sure it's cooked through.
Yes, any fully cooked sausage will work.
Yes, a non-stick pan can be used, but a heavy skillet like cast iron will provide better browning for the potatoes and bratwurst. Also make sure that your non-stick skillet is safe to use over medium-high heat (some shouldn't be used over more than medium heat).
While best served fresh, leftovers can be stored in the refrigerator and reheated, preferably in a skillet over medium heat to retain the texture.
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or in the oven.
You can but the potatoes may lose their texture upon thawing. Store it in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in a skillet or the oven.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
April 11, 2023
I tried this recipe & it turned out really good, everyone loved it. Thank you
I am trying this tonight with the Brats , but I am pre cooking ( not done ) the brats in my Air fryer for 10 minutes and then follow the rest of the recipe !!
We make this nearly the same with kielbasa for years, one of my all time favorites! Haven't tried with soy and orange juice...Yet! Sounds great!
February 25, 2016
This was delicious!
August 20, 2015
Absolutely loved it...
June 28, 2006
Yummy, I substituted lemonade and added a spoon of dijon mustard to the sauce. Husband and I ate evry bit.