With winter changing into spring and summer coming shortly, I have been missing my dutch ovens so I thought that I would clean them up and start using them. Memorial Day is only a week away and I wanted to get warmed up for some great food. So I decided to start with a classic, dutch oven Bratwurst, Potatoes, Onions, Peppers
In Wisconsin Brats are a staple and no good party or tailgate is without them along with beer of course. So this recipe is a taste of Wisconsin, only thing missing is some cheddar cheese. I can’t believe I forgot that. Next time.
There are so many varieties, of styles and flavors, you just have to try them all.
I used my Lodge 12 inch cast iron camp dutch oven.
The next morning I used a hot cast iron skillet and some butter to brown up with a nice crust, a bratwurst, potatoes, onions and peppers and topped with a couple of sunny side up eggs. Soooooo Gooood. And a little more fresh ground pepper. Every restaurant should have this.
If you have never used a dutch oven also known as a camp oven or camp dutch oven, it’s time to start. I will write a post on what a dutch oven is. The smell alone of this food would have you shopping for a dutch oven.