1 pkg. bratwurst
1 pkg. turkey kielbasa (for me)
2 green peppers
1 sweet pepper
1 red onion and 1 yellow onion
1 pkg. 6-8 hoagie sandwich rolls
1/2 stick of butter
I bought these lovely peppers at the local farmer's market
Three phases in cutting the green pepper: Cut the top off. Slice in half (trim off the veins) and then cut in semi-thick strips.
I can't remember the name of this green pepper but it is sweet
Slice the onions
Drizzle with a generous amount of olive oil and sprinkle on some salt and pepper. Combine with your hands......YES. I said your hands. :)
Pour onto a large sheet of foil. Fold the foil over the peppers and onions to make a well sealed pouch.
Set in the back of a hot grill and let the loveliness begin
Prepare the bratwurst by placing on a large tray. Slice the kielbasa into 3"-4" pieces. This recipe can be done with just the bratwurst but since I don't like bratwurst, I chose turkey kielbasa.
Place links on hot grill - watch carefully and do not overcook (which I kinda did). Poke some holes all the way through the foil pouch so that the peppers and onions can start carmelizing
In the meantime, melt 1/2 stick of butter and brush the butter over the hoagie rolls
When the meat is done, place on a platter, cover with foil and set aside.
Take the hoagie rolls and place face down on the hot grill. They only take a few minutes to toast so keep a close eye on them
Check on the peppers. At this point you can choose to either take the peppers off the grill or continue to grill to your liking. I personally like them a little softer and a little more carmelized. (I placed two small kielbasa links in the peppers.....just because :) )
Split a link of bratwurst, place it on top of the bottom of a roll. Top it with plenty of the green peppers and onions serve with Rosemary/Garlic Buttered Salt Potatoes (see recipe below) and complete with the top of the roll, press down a little bit and that's it.
Rosemary Garlic Buttered Salt Potatoes
1 bag of salt potatoes
1 bunch of fresh rosemary, minced
3 cloves of garlic, minced
1 stick of butter
I bought this bag of salt potatoes on our recent trip to upstate NY. Apparently these are a big deal up there. This bag comes with a bag of salt, oh about 1/2 a cups worth. You're supposed to boil these potatoes along with the whole bag of salt because it's supposed obviously season the potatoes throughout and bring out the flavor while they're boiling, instead of seasoning them afterwards at the table. I did not add the whole bag of salt. It scared me. I love salt but not that much.
So take the potatoes, wash and scrub them gently under cool running water
Pour the potatoes into a large pot of water. Bring to a boil and boil for 10 minutes. Once they're done boiling, strain the water and keep the potatoes in the strainer. Put the potatoes and strainer back into the emptied pot and cover with a clean cloth and let set for 15 minutes. The potatoes continue to cook because they're still hot but they will come out just right - not too mushy, not too hard.
If you haven't done so yet, mince the fresh rosemary and the cloves of garlic
Melt the stick of butter
Add the rosemary and garlic in the melted butter. Season with salt and pepper. Stir completely, saute for a minute and then set aside.
Place potatoes in a glass bowl or casserole dish. Pour melted seasoned butter over potatoes and stir gently. Serve with Bratwurst Hoagies, or with any other dish, or just by themselves...mmmmm!