Tamis Terrific Treasures

Ingredients

• 2 tablespoons butter
• 1-2 pkgs favorite brats (not precooked); use a toothpick and pierce the skins to keep them from exploding under pressure and allowing them to soak up the wine broth
• 5-6 sweet bell peppers(color variety is fun), seeds removed and sliced
• 2-3 large sweet onion, peeled and sliced
• 1 large container of mushrooms (button white or portabella) cleaned and sliced (optional)
• 16oz of sauerkraut drained (canned or bagged)(personal preference) (optional)
• 1 lrg or 2 med sized Jalapeños seeded and minced (optional)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 Tbls Minced Onion
• 1 tsp Garlic powder
• 1/2 cup water
• 1 cup wine (Port, Red Moscato, Zinfandel, Malbec or Shiraz, heck any red blend will do in a pinch) (However; after much research, White wines will work great too!) (If you Must your favorite beer can be substituted)(I have used our club variety of the Deanna Young Malbec; Exclusive Membership link at bottom of recipe)

Directions

1. Turn the Instant Pot onto the high sauté setting and melt the butter
2. Brown the Brats on all sides in the melted butter and remove to a bowl
3. Add the sliced bell peppers, sliced onion, mushrooms, salt, and ground pepper to the Instant Pot and sauté for about 3 minutes.
4. Push the warming/cancel button to turn off the sauté setting.
5. Return the brats to the Instant Pot. Add the wine and water. Place the lid on and set the valve to the sealing position. (This is also where you would add the Sauerkraut on top of the brats)
6.  Push the manual button and set the time for 6 minutes.
7. When the timer goes off allow the Instant Pot to naturally release the steam for 5 minutes.
8. After 5 minutes carefully push the valve to the release the steam
9. Carefully open the lid away from your face
10. Serve the Brats on bread of choice and top with peppers, mushrooms, onions and sauerkraut of choice. (Just as delicious served without bread or over a bed of rice)
11. Serve some of your favorite side dishes or chips. Try with my Instant Pot Corn on the Cob.
12. Makes 5-12 servings and can easily be doubled if feeding a crowd.
13. Here is the link to the Fine Wine information page.

Better Than Beer Brats

• 2 tablespoons of butter
• 1 pkg favorite brat (not precooked)
• 3 sweet bell peppers sliced in strips (I like using 1 each of the green, red, and yellow)
• 1 onion cleaned and also sliced in strips
• 1 Cup Sweet Red Wine (Port, Red Moscato, Zinfandel, Malbec or Shiraz, heck any red blend will do in a pinch) (However; after much research, White wines will work great too!)
• 1 Cup Water
• 1 Tbls Minced Onion
• 1 tsp Garlic powder

Directions:

In a large skillet, not pre-heated. Place brats in the pan, pour in the remaining ingredients. You want a slow build up of heat to ensure brats are cooked through and soak up the wine bath. Bring the bath to a boil, turning brats frequently, reduce to a simmer for about 10 minutes. Finish brats on a grill over direct heat or under the broiler just long enough to pick up a hint of smoke and get those great grill marks and put a snap in the skins.

In another skillet melt the butter. Add the onions and give them about 2 minutes then add in the peppers and saute to your liking. If using the mushrooms you may want to add them first and give them about 5 minutes before adding the onions and then the peppers. If it seems to need more liquid add some of that broth from the brats a couple tablespoons at a time.

Marinade Option:

If you have the time use the same ingredients. Put it all in a zip lock bag and in the fridge for at least 4 hours. Then use the skillet or even the grill or smoke low and slow using indirect heat for 30-45 minutes or until internal temp is 160 degrees.