1 pound bratwurst
2 tablespoons olive oil
1 large onion, diced
1 cup chopped celery
1 cup boiling water
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried sage
1 pinch crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried thyme
1/4 teaspoon ground cinnamon
2 teaspoons dried oregano
1/4 teaspoon dried marjoram
Heat olive oil in a large heavy skillet over medium heat. Saute onions and celery until tender. Stir in water, salt, marjoram and thyme. Reduce heat to medium-low.
Slowly pour in cooking liquid, stirring constantly. Stirring constantly, bring to a boil over low heat. Reduce heat to low, then simmer for 1 minute. Reduce heat to medium-low, stirring constantly.
Stir in celery, marjoram, herbs, ground black pepper, thyme, basil, sage, red pepper flakes, salt, pepper and thyme. Cook for about 5 minutes, stirring constantly.
When the bratwurst is cooked down, spoon over the meat and sprinkle with thyme, basil, sage and marjoram. Serve over the meat and vegetables of choice.