We're having a new refrigerator delivered this week, to simplify the move I have been on a mission to clean out and cook the food from the old freezer. I had a package of Johnsonville Bratwurst and was thinking of an easy way to prepare them in my dutch oven. Of course everyone knows the best way to cook them is to simmer them in beer then throw them on the grill, but you can also bake them with potatoes and onions in your dutch oven and they come out tender, juicy and full of flavor. In my 10 inch dutch oven I tossed them with fingerling potatoes and sliced onions then cooked them in a hot oven for one hour. They baked with 10 coals around the bottom and 24-26 on the lid. I got side tracked while they were cooking but would suggest giving them a stir halfway through cooking time. An easy one pot dinner with very little prep work, slice up some hearty brown bread and enjoy!
Baked Bratwurst with Onions and Fingerling Potatoes
4-6 uncooked bratwurst
4-6 fingerling or small new potatoes with the skin on
2 large onions, sliced
1 Tblsp olive oil
1 Tblsp spicy brown mustard
Lightly oil or spray dutch oven.
Combine olive oil and mustard in small bowl; mix well.
Place bratwurst and potatoes in prepared oven, cover evenly with onions.
Pour mustard mixture over all, toss lightly until coated.
Bake at 400 degrees for 50-60 minutes, stirring halfway, or until bratwurst are brown and potatoes are tender.
|Toss brats, onions and potatoes with mustard and olive oil|
...and Gluten Free! Just had to switch! Looks awesome, might try this for the race tomorrow night!ReplyDelete
Good luck with your new diet, hope it helps you feel better, LiddyReplyDelete
The wife saw this and got all the fixin's at the store. I do believe I will fire up the dutch oven and see if I can make this this evening.ReplyDelete
Thanks for the great recipe!
OK, cooking competed. Excellent result for minimal effort. I threw in some old cube steak that had been hiding in the back of the freezer, in addition to everything the recipe called for, and everything was delish.ReplyDelete
Good one. I think I might use this at the fall guy get together up in Tahoe in October, as it's classic man food.
Thank you for letting us know how you liked the recipe CW. I was thinking you could cook Italian sausage with peppers and onion in the very same way, maybe leave out the mustard and toss everything with a little olive oil. Glad you liked the recipe! LiddyReplyDelete
use marinara instead of mustard!Delete
Yes, great idea on the marinara, LiddyDelete
Man that was good...I tossed in a few broccoli florets with about 20min to go...I will definitely be making this again. :-)ReplyDelete
Great idea Dale, will have to try that! LiddyReplyDelete
I made this over the weekend. I added green peppers, which was a good addition. Afterward, people cemented that a cup of beer might add that extra touch. Might try that next time.ReplyDelete
Adding beer sounds like another great idea, let us know how it turns out, thanks! LiddyReplyDelete
Turned out great with a third of a can of beer. This time I didn't have enough brats for everyone so I cut them up in advance of cooking. Worked out well.ReplyDelete
Was that third can for the brats or the cook? Glad you liked the recipe, LiddyReplyDelete
I found this recipe a while back and cook it all the time for my family. It's super easy and they love it. Thank you so much!!!ReplyDelete
So glad you like the recipe! LiddyDelete
What if I do not have fingerling potatoes? I only have russett potatoes.ReplyDelete
I would just cut them into pieces, I tend to use the smaller creamer and fingerling potatoes because they're so easy, pre-washed and you don't have to peel them. Thanks for stopping by, LiddyDelete
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I will give this a try today . . . .ReplyDelete
Hope you like the recipe, LiddyDelete
As always: perfect!Delete
I did some beer to the sauce: time and again . . . .
So glad it came out well Outlaw, adding a splash of beer sounds like a great idea, LiddyDelete
Does this cook with the lid on or off? I didn't see that. ThanksDelete
With the lid on, I placed 10 coals around the bottom of the oven and 24 on the lid, LiddyDelete
thanks! It's going in our oven now!Delete
made this tonight, for our son and I, while my wife was out of town.ReplyDelete
it was a big hit with our 17 year old.
Definitely go for 2 large onions. I used 1.5 because it looked like a lot, when raw. Once cooked, there's never too much onion.
Next time, may add a clove or two of garlic.
Very glad to her everyone liked the recipe, garlic would definitely be a great addition, thank you for your feedback! LiddyDelete
Just found this. Anyone still updating this site? Delicious. My family loved it.Delete