Brats with a twist

It is easier to get creative with some ingredients than with others. Boneless skinless chicken breasts are simple. Right away I think of chicken tenders, tandoori chicken, a stir fry, chicken tacos....the possibilities are endless. Brats are a bigger challenge. There is this default of popping them on the grill and then into a bun. At the Pearl Market this week, Jack and I had our horizons expanded by the Dorper Lamb farm. The were offering samples of brat pieces sauteed with green peppers and onions in olive oil. It was delicious. Part of what made it so good was that it is easily the best lamb I have ever tried, but the method also added a lot.
For my rendition, I put a tablespoon of butter and some olive oil into a saute pan and heated them up well. I then added some diced onion to the pan and cooked them until they were starting to caramelize. Next the brats went in until they were fully cooked. Finally, I made a coarsely chopped arugula and rosemary "pesto" and added that to the pan, letting it cook long enough for the arugula to lose its bite. With this meal the brat was fun again - - and especially delicious!