Bratwurst and Rice - 'Til it tastes good

“Meat and rice” combos are a very common occurrence in our house. We are obviously about that meat life, but because there are two growing dudes and one full grown dude that live here, we are also about that *budget* life. Bratwurst and rice checks both of those boxes!

Rice is usually seen as an afterthought, but it’s definitely a main character in this dish; cooking the brats and onions in the rice really takes it over the edge. AND I KNOW YOU MAY THINK YOU DON’T LIKE MUSTARD, but please please please don’t leave it out. There are so many savory flavors going on in this dish, and the mustard cuts through all of them and really brightens it up. Your rice will not taste like mustard, I promise (if it does, you put too much).

Sometimes I will make roasted broccoli or asparagus to go with this, but it is wonderfully delicious and filling on its own. ENJOY!

I FORGOT TO GIVE THE ACTUAL COOKING TIME/TEMP IN THE VIDEO, BUT THEY ARE IN THE WRITTEN RECIPE BELOW THE VIDEO

Ingredients:

-Pure Pastures bratwurst (I use 2 lbs)

-White rice (about 1 cup per pound of meat)

-1 whole onion, sliced

-Broth/water; enough to cover the rice completely

-Grainy Mustard (‘til it tastes good)

-Salt & Pepper (‘til it tastes good)

-Lard/tallow/bacon grease/ghee for cooking

Instructions:

-Preheat oven to 375*

-Pick out a heavy bottomed skillet with a lid, or a cast iron you can cover with foil (I use an enameled brassier). You don't want anything too deep.

-Melt fat of your choice in your skillet, and sear the bratwursts. Take them off the heat before they are fully cooked and set them aside.

-Slice onions and add them to the skillet. Sautee them until they are fully browned and sweet. -Add raw rice to the onions. Toast rice until nutty and slightly browned.

-Add enough broth to cover rice and onion mixture fully. Add a few squeezes of grainy mustard to the mixture; stir it in.

-Add sausages back in (you may need to add more broth to cover the rice after you add the sausages back in).

-Bring to a simmer, then cover and transfer to the oven.

-Cook covered for 30-35 mins (makes sure all the liquid has been absorbed by the rice); remove lid and cook for 15-20 mins longer (until rice and sausages are browned). *If the rice on top looks/tastes undercooked after you remove it from the oven, put lid back on and let it steam for 10-15 mins*

Serve with crusty bread, extra mustard for dipping and ENJOY!