Heat a large non-stick skillet and add 1 tablespoon of the olive oil. Sauté the slices of Meat Sausage Brats for about 5-6 minutes over high heat. Turn them frequently so that the sausage slices brown. Remove to a separate plate.

Into the now empty skillet, add the other tablespoon of olive oil and sauté the onion for 5-6 minutes over medium heat until translucent. Prep your other veggies while the onion is cooking.

Add the chopped potatoes and sauté for 5 minutes.

Add the red pepper and sauté for another 2-3 minutes. Then add the wine and stock. Stir well, cover and cook for 8-10 minutes until the potatoes are tender.

Add the dill, caraway seeds, reserved sausages, salt and pepper. Cook for about 2-3 minutes until the sausages are heated through and all the flavors have blended.