Ingredients:
- 1 pound Boulder Sausage Bratwurst
- 1 medium onion, cut in slice
- 2 cups red bell pepper, cut in slices
- 8 ounces cremini mushrooms, quartered
- olive oil
- 5 ounces Bourisin cheese
- 1 cup Muenster cheese, shredded
- 1/2 cup cream
- 1/2 cup walnut pieces, toasted
- chopped fresh parsley
Directions:
Place bratwurst on preheated grill and grill on medium low heat for 5-8 minutes on each side. 160-degree internal temperature. Remove and slice in bite-sized pieces. Set aside.
Preheat oven to 400-degrees. Toss the onion, red pepper (I do not like) and mushrooms in olive oil until lightly coated. Place each vegetable on a large sheet pan, in a single layer. Roast until tender and charred; about 15 minutes. Chop the vegetables.
Mix vegetables and meat in a serving bowl. Set aside.
In a small saucepan, combine Bourisin cheese, Muenster and cream over low heat until smooth.
Pour sauce over meat and vegetables.
To serve sprinkle with fresh, chopped parsley and roasted, chopped walnuts.
Freezer friendly: I place a sheet of foil, a sheet of parchment paper on top, place mixture in the middle and fold over into a package. Place in a plastic bag. Voila, when you want an easy dinner; you can either plan ahead and defrost in the refrigerator or remove the foil and defrost in the microwave.
