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Bratwurst Supper

 Bratwurst Supper
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
12 ServingsPrep: 10 min. Grill: 45 min.

Ingredients

  • 3 pounds uncooked Johnsonville® Original Bratwurst
  • 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.
Wine: This recipe pairs well with a medium white wine.: Taste of Home Special Offer: Enjoy this recipe with Protea Chenin

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Bratwurst Supper (continued)

Wine (continued)
Blanc South Africa 2011
. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now and get 2 bottles for $29.99. Order Now