Great Fall/Winter Recipe: Brats or Sausage with Potato, Onion & Green Beans..."Slungola" Comfort Food
Just toss it all in!
Have you ever just tossed different things into a one pot meal, as an experiment? I've done this many times--sometimes it works, sometimes it doesn't. This dish, though, was a big success in our house--not one person turned up their nose! We call it "Slungola", in honor of my dear, late father-in-law, who used to love to throw all types of food together and cook them into fabulous dishes, which he always called "Slungola"!
Of course, the meat in this recipe is bratwurst, or brats, and that's a favorite for all of us. Usually, they are best grilled, but browned in the skillet with some cut up potatoes and onions, and tossing in some green beans makes it fantastic!
Finished and Ready to Eat!
Tom's dad Russell
Browned brats and potatoes
No need for exact measurements!
There is no exact method with this dish--that's what makes it so nice--you put in as much meat, or veggies, as you want. You can brown the brats, potatoes and onions in leftover bacon grease for extra flavor, or go healthier with olive, vegetable, or canola oil--whatever you prefer!
If you don't like bratwurst, try Italian Sausage, or Smoked Sausage--even regular sausage links would probably taste good in this!
Also--use whatever kind of green beans you have on hand...I've used some green beans from the garden that were leftover from dinner the night before, and I've also used canned green beans. I haven't tried frozen, but I'm sure they'd be fine, too.
Same goes for onions--I have cut up cooking onions and used, and also sweet onions(like Vidalia). I did forget to buy some once, though, so I just tossed a few tablespoons of dried minced onion and some onion powder in the mix--it tasted fine!
For variation, you could add other veggies that sound good--personalize it YOUR way!
RECIPE FOR SLUNGOLA...Brats, Potato, Onion, and Green Bean Casserole
Here's what you need:
Brats--I use a pack of five, cut up into bite-sized pieces
Potatoes--I use around five good-sized ones, peeled and cut up in cubes. I recommend red potatoes--they have great flavor, and hold their shape and texture longer than russets or other kinds of potatoes.
Onion--I like a lot of onion flavor, so I use a larger one, diced up
Green Beans--2 regular size cans, or whatever amount you want, but don't drain the liquid(if using frozen, add approx. 1/2 cup of water with the beans)
In a large skillet, brown the brats, potatoes, and onions over medium-high heat--about 10 minutes or whenever they are browned well. Use your preferred oil, or bacon grease(our favorite) to do this step.
Once brown--DON'T DRAIN the oil, just add the two cans of green beans, a little salt and pepper, and stir well. Cover and let simmer over low heat for at least 20-30 minutes, so the flavors can blend together well. OR--poor it all into your slow cooker or crockpot, and let simmer on low for a few hours.
This is a great recipe to prepare ahead of time, and either keep warm in a crockpot, or re-heat later--it holds its flavor well.
This feeds four people in our house, but I usually don't fix anything else with it except bread or biscuits, and butter--it's pretty much a meal in itself!
Do you like to invent casseroles...or any type of dish when you cook?See results without voting
More by this Author
Just south of Greenville, Ohio, is a little known place called "Chapel of the Winds". If you weren't a local, and had never heard of it before, you would likely never run across it. As you drive along Highway...
- 0How to make your own homemade Native American Indian Halloween Costume for your kids--boys or girls! DIY
Here's how to make fun and easy Indian, or Native American, costumes for your children for Halloween, with very little sewing!
In 1833, John Randolph of Roanoke in Virginia died, freeing his slaves. After a 13 year battle in the courts due to the contesting of the will by his brother, the Randolph slaves were finally free to leave. This is...