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Brat Concoction
By GP | July 31, 2010
There weren’t any wine brats, so the beer ones had to do. We cooked them and then cut them into chunks, added some vegetables (Zucchini, Squash, Broccoli and Cauliflower). We also added whatever seasoning was sitting around at the time. But it is the magic elixir that brought it all together; in a ten inch pot we added about ½ a can of Mt Dew.
The veggies go in after the sausage and are steamed to the about firmness you like using the moisture from the Dew. Then add the eggs, (we used egg beaters). Replace the lid and cook the eggs till they are set up. We’ve never named it but red neck crust-less quiche would be about the description.
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