Jalapeño cheddar brat casserole with the best ever summer succotash
Jalapeño Cheddar Brat
Bright and vibrant one pot dish couldn't be easier. Perfect for that al fresco dining!
1 Pack Four Star Artisan Jalapeno Cheddar Brats
2 Tbsp. Butter
4 Slices Bacon
1 Clove Garlic, Minced
1 C. Vidalia Onion, Peel, Diced
1 C. Cherry Tomatoes, Halved
2 C. Fresh Corn Kernel, 4 Ears
1 C. Lima Beans, Fresh or Frozen
1 C. Green Beans, Cut 1″
2 Tbsp. Chives, Minced
1 Tbsp. Lemon Juice
¼ tsp. Kosher Salt
¼ tsp. Fresh Ground Black Pepper
Place bacon in a large pan over medium heat. Cook until crisp. Transfer to paper towels, crumble and set bacon aside reserving bacon drippings in pan.
Add sausages to bacon pan, browning on all sides, about three to five minutes. Remove from pan and slice, set aside.
Place lima beans and green beans in a saucepan. Cover with water and bring to boil, cooking until tender, about four minutes. Drain, set aside.
In the bacon pan over medium heat, add chopped onion and garlic, stirring until translucent, about five minutes.
Stir in fresh corn, lima beans and green beans. Cook until vegetables are tender, about five minutes. Add butter, stirring with vegetables until melted. Add lemon juice. Remove pan from heat.
Stir in sliced sausage, halved cherry tomatoes, crumbled bacon and fresh herbs.
Taste and adjust seasoning. Serve and Enjoy!
Chef Tip: Add your favorite pickled vegetable to another
layer of flavor