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Bratwurst Supper Recipe

Bratwurst Supper Recipe photo by Taste of Home

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This meal-in-one grills to perfection in a heavy-duty foil bag and is ideal for camping. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion soup mix and a little soy sauce. —Janice Meyer Medford, Wisconsin

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Bratwurst Supper Recipe

Prep: 10 min. Grill: 45 min.

Yield: 12 Servings

10 45 55

Ingredients

3 pounds uncooked bratwurst links
3 pounds small red potatoes, cut into wedges
1 pound baby carrots
1 large red onion, sliced and separated into rings
2 jars (4-1/2 ounces each) whole mushrooms, drained
1/4 cup butter, cubed
1 envelope onion soup mix
2 tablespoons soy sauce
1/2 teaspoon pepper

Directions

For each of two foil packets, arrange a double thickness of heavy-duty foil (about 17 in. x 15 in.) on a flat surface.
Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the two double-layer foil pieces. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming two 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. Yield: 12 servings.

Originally published as Bratwurst Supper in Quick Cooking May/June 2003, p27

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Bratwurst Supper

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Reviewed on Feb. 13, 2013 by jcmeyer2002

Thanks so much for all the great reiews! I always have these ingrediants on hand for when company comes. So easy and it's great having company help make it.

Reviewed on Feb. 13, 2013 by Potroast911

This is still my husbands favorite dinner - two years since my first review. He requests it so often that I now alternate the soup mix and soy sauce with montreal steak spice to keep things interesting. And I always pre-fry the brats in a pan now, just to crisp the outside not cooked all the way through, it adds so much more flavor!

Reviewed on Jul. 24, 2012 by wyosunshine

I've made this many times since I came across the recipe several years ago. It is by far one of our families favorite meals. Very delicious!

Reviewed on Nov. 14, 2011 by SanityBreak202

Made this while camping this past summer and the whole family loved it. And so, so easy for camping.

Reviewed on Sep. 25, 2011 by chelsealima

Everyone enjoy's this supper, it makes dinner for two nights! We have even made it for part of thanksgiving dinner.

Reviewed on Jul. 07, 2011 by Mark Richards

I follow the recipe except I simmer it covered in a large skillet. Because it is difficult to get all the ingredients in the skillet, I use 2 lbs. baby red potatoes and 2 lbs. of bratwurst.

Reviewed on Jul. 05, 2011 by Potroast911

This recipe was great! I loved the seasonings used, now one of my top favorites for camping. I used fresh mushrooms, and next time I will grill the brats on their own so they can crisp up.

Reviewed on May. 18, 2011 by hartmr

So easy and delicious too! I used fresh mushrooms instead of canned. Next time I may add a little beer or water to the mix to help it steam a little better. I doubled the butter but that was not necessary.

Reviewed on Nov. 03, 2010 by dnelson

I would reduce the salt in it though.

Reviewed on Nov. 01, 2010 by ajscherer

This is a very good recipe!! The family loved it. What a good flavor. Will definetly put it in the "Family Cook Book."

Reviewed on Jun. 14, 2010 by linsvin

This is a perfect recipe to feed a crowd. I love making it for the simplicity. All wrapped in foil and serve on a big platter. Have made this several times. Make sure you seal tightly so as not to lose all the juices when turning. over. Big hit around the campfire!!!

Reviewed on Jun. 05, 2008 by mamatutu

Reviewed on Dec. 10, 2007 by Anonymous

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