Beer Brats en una Cobija

Fusion Entree

BEER BRATS EN UNA COBIJA

INGREDIENTS

1 serrano pepper
1 jalapeno pepper
1 red bell pepper
½ medium onion
1 avocado
½ cup fresh cilantro

1 tablespoon peanut oil (1 tablespoon more later)
1 tablespoon vegetable oil (1 tablespoon more later)
½ tablespoon lime juice

4 beer bratwursts
1 tablespoon peanut oil
1 tablespoon vegetable oil

2 16 ounce packages of jumbo biscuit dough
½ cup Monterrey Jack cheese
No-stick spray

PREPARATION

Preheat oven to 375 degrees. (350 degrees is normal for most dishes. We are throwing caution to the wind today.)

Remove seeds from serrano pepper, jalapeno pepper, and red bell pepper. Dice serrano pepper, jalapeno pepper, red bell pepper, onion, and avocado. Chop cilantro. Cut bratwursts into four pieces, one cut by length and another by width.

Cook peanut oil and vegetable oil in frying pan at medium heat. Add serrano pepper, jalapeno pepper, bell pepper, onion, avocado, and cilantro. Continue cooking for about 10 minutes or until vegetables soften. Stir periodically. Remove sautéed vegetables.

Cook peanut oil and vegetable oil in frying pan at medium heat. Add bratwurst. Cook for about 5 minutes at medium heat or until bratwurst begins to brown. Make sure to turn over bratwurst so that all sides cook evenly.

Flatten individual pieces of biscuit dough to get a larger surface. Put bratwurst piece in center, bottom part of biscuit dough. Put about a tablespoon sautéed vegetable on top of the bratwurst. Sprinkle biscuit dough with Monterey Jack cheese. Roll up dough from the bottom until the tops and the bottoms meet.

Spray biscuit sheets with no-stick spray. Bake at 375 degrees for 10 to 16 minutes or until the biscuits are golden brown on the outside and no longer doughy on the inside. Note times needed to bake biscuits can vary wildly given the oven’s size, age, and nearness of the biscuits to a heating coil. So it’s best to keep a careful eye on the biscuits closest to a heating coil.

TIDBITS

1) This is a classic German-Mexican-American, breakfast-dinner cuisine.

2) This was almost called Fiery Brats In a Blanket.

3) There are 17.88 milligrams of magnesium in 100 grams of bratwurst. I don’t see how this fact could help you.

4) Madison, Wisconsin, holds the annual “World’s Biggest Brat Fest.”

5) I went to graduate school at the University of Wisconsin at Madison in the early 80s. I don’t ever recall seeing the festival. I must have been studying.

6) About sixty years earlier, Hitler tried to overthrow the German government by taking over a beer hall.

7) German beer halls serve beer and bratwursts.

8) German bratwursts are excellent.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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