This skillet packs in a lot of flavor with really simple ingredients. It’s a perfect summer meal and great way to use your cast iron skillet!
Time: 1 hour
Serves: 4 people (you’ll need a side - see notes)
4 bratwursts (I used chicken brats I found at Whole Foods)
2 ears of corn
2 cups french green beans
1/2 of a vidalia or yellow onion
1/2 of a large fennel bulb
1/2 - 1 cup diced grape or baby heirloom tomatoes
2-3 garlic cloves, minced
3 tablespoons butter
1 cup (8oz) dry cider
2 tablespoons dijon mustard
Preheat the skillet on medium heat for 5-10 minutes. Add in a drizzle of olive or avocado oil then add in the brats and sear each side for 5 minutes or until golden brown. Avoid moving them often so they have time to brown. Remove the brats and set aside.
While the brats are cooking, slice the onion + fennel. Cut the corn off the cob and cut the string ends off of the green beans. Dice or quarter the tomatoes.
Add 3 tablespoons of butter to the skillet and let it melt. Add in garlic + all the veggies (except for tomato) and stir to coat. Again, don’t stir too often because you want them to start to char and get golden brown. Once the onion + fennel are browning, add in the tomatoes and stir again.
Once all the veggies are softened but not soggy, add the brats back in and deglaze with 1/2 cup of dry cider. Stir in the dijon mustard and keep cooking. Let the cider cook down, stir everything and deglaze with another 1/2 cup of dry cider. Let it simmer until the liquid cooks down again.
Turn the heat to low to keep it warm until you’re ready to serve!
I recommend serving this with risotto, pasta, corn bread, crispy potatoes, or a sliced up baguette. Alternatively, if you don’t want to add a grain, just double up on veggies or add a side salad!
Use a dry, not too sweet cider. I wouldn’t recommend anything ~watermelon~ or any flavor other than plain apple