First, let's get this out of the way. I hope you are laughing at the picture. Right... I mean, I am sure you were thinking who posts a picture of raw brats? I do, of course, I do...I forget to take a picture once they were perfectly cooked with bubbly brown cheese. Sad face. But don't let the ridiculous picture discourage your from trying these!
Three ingredients. Seriously, how can it get any better than that? Lyncoln wanted a "Luca" party & McKinley said that this meant I needed to serve spaghetti and cut up watermelon. While I wanted to stay on the Italian theme, I couldn't stick to a "boring" spaghetti. I know, I know... spaghetti is delicious, I won't argue that. Maybe instead of "boring" I should say I wanted to try something new...
In Wisconsin, we know everything about beer brats. And, to be honest I think using Italian sausage brats feels kind of wrong - but I did anyway, and it turned out great. But please note, I am day dreaming about the twist at the bottom...
Grab equal number of Italian Sausages and Mozzarella String Cheese. Making for a crowd? grab a lot (like the picture). Making for two? Grab a few! Super easy!
~ 1 C of Marinara for every 6 Stuffed Brats
Preheat oven to 400
With a sharp knife, make a slice down one side of each sausage - remember you are only making a little pocket home for the cheese so don't cut all the way through.
Stuff the mozzarella stick into it's new little home. Gentle press the sausage back into shape around the cheese.
Pour Marinara sauce into the bottom of your back dish and spread evenly with a good 'ol tilt back and forth.
Place sausage on top of the marinara, cheese side up.
Cover with foil and bake for 30 minutes.
Uncover and back for an additional 10 minutes (you're looking for the sausage to be fully cooked and the cheese to be bubble)
Day Dream Twist - what about the traditional beer brats, sliced and stuffed with pepper jack cheese baked on top of a little bed of beer goodness? Stay tuned... I'll attempt this and report back!