NEXT RECIPE >

Bratwurst Supper Recipe
Bratwurst Supper Recipe photo by Taste of Home
Next Recipe

Bratwurst Supper Recipe

Read Reviews
5 13 15
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Grill: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Grill: 45 min.
MAKES: 12 servings

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

  1. For each of two foil packets, arrange a double thickness of heavy-duty foil (about 17x15 in.) on a flat surface.
  2. 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.
  3. 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


Reviews for Bratwurst Supper

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
I_Fortuna 248915
Reviewed Jun. 1, 2016

"When I use Andouille or kielbasa in a recipe, I found the cutting the sausage lengthwise first then in thirds allows the sausage to cook better and lend it's flavor more efficiently to the ingredients surrounding it. It is better for browning them too.

When making jambalaya, cutting this way lets the sausage release the spices into the rice in a better way making the rice more flavorful. Works well with potatoes too."

MY REVIEW
rrharding 87135
Reviewed Nov. 18, 2014

"Family favorite. I triple the recipe for large gatherings and cook in my Nesco. Never any leftovers."

MY REVIEW
jcmeyer2002 138599
Reviewed Feb. 13, 2013

"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."

MY REVIEW
Potroast911 125956
Reviewed Feb. 13, 2013

"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!"

MY REVIEW
wyosunshine 205504
Reviewed Jul. 24, 2012

"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!"

MY REVIEW
SanityBreak202 128750
Reviewed Nov. 14, 2011

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

MY REVIEW
chelsealima 138598
Reviewed Sep. 25, 2011

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

MY REVIEW
Mark Richards 125952
Reviewed Jul. 7, 2011

"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."

MY REVIEW
Potroast911 91934
Reviewed Jul. 5, 2011

"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."

MY REVIEW
hartmr 91933
Reviewed May. 18, 2011

"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."

Loading Image