Still in an Oktoberfest mood, here’s two great Bratwurst dinner recipes.
Grilled Bratwurst Supper
For this recipe, you will need 1 1/2 pounds of uncooked bratwursts, six to eight small red potatoes, baby carrots, one red onion, fresh sliced mushrooms, garlic cloves, butter, onion soup mix, soy sauce, and ground pepper.
To prep for this recipe, wash and cut your potatoes into wedges. Slice 1/2 pound of the baby carrots in half. Slice enough of the red onion to make 1/2 cup. Cut the bratwurst links into thirds. Peel and chop one garlic clove.
Preheat the oven to 375 degrees. Take a cookie sheet and spread aluminum foil over it. Place the bratwurst, potatoes, carrots, sliced red onion, chopped garlic clove, and one cup of mushrooms on the foil. Dot the ingredients with 2 cubed tablespoons of butter. Sprinkle with the onion soup mix, 1 tablespoon of soy sauce, and fresh ground pepper. Seal the aluminum foil tightly and place in the oven. Let this cook for about 45 minutes or until the vegetables are tender and the sausage is no longer pink. This is great served over rice or with German potato salad.
Bratwurst Skillet
For this recipe, you will need one pound of bratwurst, two green bell peppers, two red bell peppers, two medium onions, paprika, and caraway seeds.
To prep for this recipe, cut bell peppers into strips. You will need 1 1/2 cup of green and red bell peppers. Slice enough onion to make 1 1/2 cups. Cut the bratwurst into 1/2 inch slices.
Heat a large skillet over medium heat then add the pound of sliced bratwurst. Cover and let cook for 5 minutes or until no longer pink. Place the bratwurst on a covered plate to keep warm. Drain all but a tablespoon of dripping from the skillet and add 1 1/2 cups of the green bell pepper slices, 1 1/2 cups of the red bell pepper slices, 1 1/2 cups of onion slices, 1 teaspoon of paprika, and 1 teaspoon of caraway seeds. Cover and let the vegetables cook for 5 minutes or until tender. Combine the vegetables with the bratwurst on the plate and serve warm.