Bratwurst Supper Recipe

5 15 17
Bratwurst Supper Recipe
Bratwurst Supper Recipe photo by Taste of Home
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Bratwurst Supper Recipe

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5 15 17
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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Grill: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Grill: 45 min.

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 17x15 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

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  • 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
  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

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Reviews forBratwurst Supper

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MY REVIEW
Ponygirl1014 User ID: 1584755 269929
Reviewed Jul. 24, 2017

"Made tonight for a cottage party. We used tinfoil roasting pans instead of foil packets. Just stirred every so often. I also used fresh Italian sausage which I parboiled first for about 15 minutes. Even made one packet Vegetarian for one guest. Everyone loved the meal."

MY REVIEW
Brandon User ID: 9003226 258729
Reviewed Dec. 27, 2016

"Love this recipe. The trifecta quick, easy and delicious. My wife doesn't like mushrooms so i can't wait to try it with the shrooms, but i love it without. Great for camping. I prepare it ahead of time. And everyone loves it."

MY REVIEW
I_Fortuna User ID: 8342880 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 User ID: 1042999 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 User ID: 7136312 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 User ID: 3101033 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 User ID: 581322 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 User ID: 2886293 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 User ID: 4350522 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 User ID: 5308196 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."

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