Cole Saladino/Thrillist

Bratatouille Recipe

Total Time:  1 hour
Yield:  About 8 cups


  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 teaspoon minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon fresh thyme leaves
  • 8 ounces loose sweet Italian sausage (2 links uncased)
  • 6 ounces loose chorizo
  • 6 ounces kielbasa, diced
  • 3 hotdogs (about 4 ounces), sliced into ½-inch rounds
  • 2 cooked bratwursts (about 6 ounces), diced
  • 2 andouille sausages, diced
  • 1 (28-ounce) can diced tomatoes
  • 1 tablespoon red wine vinegar
  • 1 tablespoon thinly sliced fresh basil leaves
  • Freshly ground black pepper to taste


  • Set a large Dutch oven over medium heat and add the olive oil. Once hot, add onions and garlic; cook, stirring occasionally, until onions are soft and lightly caramelized, about 5 to 7 minutes. Add peppers, chili powder, cumin, and thyme; continue to cook for 5 minutes.
  • Transfer mixture to a bowl and return Dutch oven to the stove over medium-high heat. Add Italian sausage and chorizo; cook, breaking meat into small pieces with a wooden spoon, until browned. Add kielbasa, hot dogs, bratwursts, and andouille; cook, stirring occasionally, until all sausages are warmed through, about 15 minutes.
  • Drain excess grease from the pot and add tomatoes; bring to a simmer. Stir in vinegar and basil. Season with salt and pepper to taste; cook for a final 5 minutes.