BRATWURST SKILLET BREAKFAST

BRATWURST SKILLET BREAKFAST
Skillet Meals -- PHILcookbooks.com

1 1/2 lbs red potatoes
3 bratwurst links (about 3/4 pound)
2T butter
1 1/2 t caraway seeds
4C shredded red cabbage

1. Cut potatoes into 1/4-1/2" pieces.  Place in microwavable baking idsh.  Microwave, covered on HIGH 3 minutes; stir.  Microwave 2 minutes more or until just tender; set aside.
2. Meanwhile, cut sausage into 1/4" slices.  Cook sausage in large skillet over medium high heat 8 minutes or until browned and no longer pink in center. Remove from pan wiht slotted spoon; set aside.  Pour off drippings.
3. Melt butter in same skillet.  Add potatoes and caraway seeds.  Cook, stirring occasionally, 6-8 minutes or until potatoes are golden and tender.  Return sausage to skillet; stir in cabbage.  Cook, covered 3 minutes or until cabbage is slightly wilted.  Uncover and stir 3-4 minutes more or until cabbage is just tender yet still bright red.

Makes 4 servings

SAUSAGE AND MILLET CARIBBEAN STYLE

SAUSAGE AND MILLET CARIBBEAN STYLE
Chef Brad

1C Millet
1C pearled barley
1C white rice
2T sugar
3T oil
5 C chicken broth
4 sausages, cut up
1 small can tomato paste
2T capers
2T balsamic vinegar
1 small onion, chopped
Fresh parsley, chopped
Fresh oregano, chopped
2 roasted red peppers
2 garlic cloves, minced
In large electric pressure cooker, heat oil and carmelize sugar.  Place in grains and coat.  Add  in all the rest of the ingredients.  Cook at high pressure for 25 minutes.

SAUSAGE BEAN AND SPINACH STEW

SAUSAGE, BEAN AND SPINACH STEW

1 lb dried large white beans picked through and rinsed
8 C chicken broth
1 onion, peeled and finely chopped
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
6 cloves of garlic, finely chopped
8 sprigs of thyme
1 bay leaf
1 lb sweet or spicy Italian sausage, casings romoved, shaped into 1/2 inch meatballs
1 bunch spinach, trimmed
Juice of 1/2 lemon
Crusty bread for serving

In a large slow cooker, stir together the beans, chicken broth, onion, carrots celery, garlic, thyme, and bay leaf. Cover and cook on high heat until the beans are nearly tender; about 3 1/2 hours.  
Place the sausage meatballs on top of the beans.  Cover; cookuntil the meatballs are no longer pink in the center; about 25 minutes.
Discard the thyme sprigs and bay leaf.  
Stir in teh spinach then cover and let stand until the spinach wilts, about 10mminutes.
Stir in the lemon juice; season.
Serve with crusty bread.