1 lb (450g) sausage (Bratwurst or Italian style)
1 lb (450g) fresh stringless green beans, trimmed
3 tablespoons butter, divided,
5 garlic cloves, minced
1 teaspoon Italian seasoning
Juice of 1/2 lemon + lemon slices, for garnish
Salt and fresh cracked pepper
1/4 cup (60ml) vegetable or beef stock
1 tablespoon hot sauce, optional (we used Sriracha)
Crushed red chili pepper flakes, optional
1/2 cup fresh chopped parsley
1 tablespoon fresh thyme leaves
- Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook covered in the microwave for 8-10 minutes, until almost done but still crisp.
- In the meantime, lay the sausages in a skillet with 1/2 cup water. Cook half covered for 10 minutes on medium heat, turning regularly. When water has evaporated, add 2 tablespoons butter, half the garlic, and red chili pepper flakes and continue cooking for a couple of minutes, until sausages have browned in the garlic butter sauce. Transfer sausages to a plate and set aside.
- In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, thyme, remaining garlic, Italian seasoning, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Deglaze with lemon juice, vegetable or beef stock, hot sauce, and reduce the sauce for a couple of minutes.
- Add garlic butter sausages back to the pan and reheat quickly. Adjust seasoning with pepper and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a slice of lemon if you like. Enjoy!
Note: You can enrich the flavors of the dish by adding a little white wine to the sauce for the green beans.