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Bratwurst Dinner

 Bratwurst Dinner
Sure, summer's the time for grilling brats, but here's another way to serve the savory links. “It's an easy, all-in-one dinner that my husband and I enjoy greatly,“ says Loraine Meyer from Bend, Oregon.
3 ServingsPrep: 10 min. Cook: 25 min.


  • 6 small red potatoes, quartered
  • 3 fresh baby carrots, cut into thirds
  • 4 cups water
  • 2 Johnsonville® Original Bratwurst, cut into 1-inch pieces
  • 1-1/2 cups fresh broccoli florets
  • 1/2 cup fresh cauliflowerets
  • 1/2 cup sliced onion
  • 1/3 cup cider vinegar
  • 3 tablespoons sugar
  • 2 tablespoons canola oil


  • Place the potatoes, carrots and water in a large skillet. Bring to a
  • boil; cook, uncovered, for 10-15 minutes or until potatoes are
  • crisp-tender. Stir in the bratwurst, broccoli, cauliflower and
  • onion. Cook 3-5 minutes longer or until vegetables are tender.
  • In a small bowl, whisk the vinegar, sugar and oil; add to sausage
  • mixture. Bring to a boil; cook, uncovered, until liquid is reduced
  • by half. Yield: 3 servings.
Nutritional Facts: 1-2/3 cups equals 393 calories, 24 g fat (6 g saturated fat), 34 mg cholesterol, 342 mg sodium, 34 g carbohydrate, 3 g fiber, 11 g protein.

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Bratwurst Dinner (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer