Spicy Bratwurst Supper Recipes

SAUCY BRATWURST SUPPER

Steps:

• In a large skillet, brown bratwurst; remove and set aside. In the same skillet, saute onion and garlic in oil until tender. Add mushrooms, tomatoes, vinegar, bay leaf, caraway, salt and pepper. Cook and stir for 2-3 minutes. , Return bratwurst to skillet. Add apple juice; bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until a thermometer reads 160°., Discard bay leaf. Remove bratwurst; keep warm. Combine cornstarch and water until smooth. Gradually add to sauce mixture; bring to a boil. Boil and stir for 2 minutes. Serve with the bratwurst.

BRATWURST SUPPER

Steps:

• For each of 2 foil packets, arrange a double thickness of heavy-duty foil (about 17x15 in.) on a flat surface. , Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the 2 double-layer foil rectangles. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming 2 large packets. Seal tightly; turn to coat., Grill, covered, over medium heat for 23-28 minutes on each side or until vegetables are tender and sausage is no longer pink. Open foil carefully to allow steam to escape.

SHEETPAN SAUSAGE SUPPER

Steps:

• Preheat the oven to 375 degrees F.
• Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
• Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.