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large, fresh bratwursts
small to medium white onion, diced
small yellow or red potatoes, quartered
bunch asparagus, woody stems removed and chopped into 2-inch lengths
large eating apple, cored and chopped into cubes (I used Gala variety)
tablespoons cooking wine or sherry
tablespoons Balsamic vinegar
(seasoned seasonings salt, garlic salt, salt and pepper, etc.) to taste
Parboil bratwurst in water or beer. Remove from liquid when not quite fully cooked. Slice brats into 1/2-inch coins, and set aside.
Chop the onion, pepper, asparagus, and potato. Pre-cook potato chunks in microwave until not quite fully cooked.
Add chopped onion, pepper, asparagus, and apple to a large bowl. Add the pre-cooked potato chunks and bratwurst coins and drizzle with olive oil, wine, and vinegar. Toss to coat all well. Add seasonings to taste. Toss again and set aside to marinate for a few minutes.
Meanwhile, preheat the grill and grill basket to medium-high. Add brat-veggie mixture to hot basket. Close grill lid and cook, 5 minutes at a time, flipping mixture with a spatula to prevent burning.
When meat is cooked through and veggies are crisp-tender, remove mixture from grill. Serve immediately over spatzle, sauerkraut, or pasta.
0 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Bring a taste of Bavaria into your kitchen by making this bratwurst bake—grilled in a bath of German beer and served over fresh roasted veggies!
Throwing some brats on the grill is the essence of casual summer dining. For authentic grilled bratwurst, buy uncooked brats and gently simmer them before grilling. Many recipes call for simmering in beer, but water works just as well. To get dinner on the table in a hurry, skip the simmering by using precooked brats and put them directly on the grill. Serve in a hot dog or brat roll and top with mustard, chopped onions, sauerkraut or creamy dressing. Grill some hot dogs or burgers for kids who don’t care for bratwurst.
Personally I think these are wonderful just as is! But here are few topping suggestions for you:
Whenever possible I like to cook with plain old ingredients. While the convenience of mixes and canned sauces is nice, I feel better about feeding my family just real food whenever possible. (Go here for some of my reasons on all that.)
Not all sausage are created equally, so it’s important when making Bratwurst with Sauteed Peppers and Onions that you read labels. Sprouts has a line of sausages that they create in-house without the ingredients you can’t pronounce. Check around until you find a sausage you feel good about.
Making your own hot dog buns also increases the quality and taste of this dish. While they do take a little more work, they taste amazing.
Here are some of the strategies I use to make this recipe more economical:
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.
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