Baked Bratwursts with Cabbage and Potatoes
Baking brats in the oven alongside potatoes, onions, and cabbage, is the cheap and easy dinner recipe you didn't know you needed!
Servings: 6
Equipment
Ingredients
- 4-6 links bratwurst sausage *raw or smoked
- 12 ounces beer OPTIONAL
- 1 tablespoon extra virgin olive oil
- 1 tablespoon spicy brown mustard or Dijon mustard
- ½ teaspoon pepper
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1 tablespoon maple syrup
- 2 pounds baby new potatoes ~cut in half if larger than 2-inches in width
- 1 head green cabbage cored and chopped into 2-inch chunks
- 1 large yellow or white onion chopped into 2-inch chunks
Instructions
- Preheat oven to 425℉ (220℃).
- For Raw Bratwurst (Optional) While the oven is preheating, pierce the bratwursts sausage with a fork several times and place them in a saucepan. Add 12 ounces beer (or cider or stock.) Bring to a boil, reduce heat and simmer for 10 minutes, until nearly cooked through. Drain the cooking liquid, pat the brats dry, and slice into 2-inch chunks. Discard liquid.
- In a small bowl, whisk 1 tablespoon maple syrup, 1 tablespoon extra virgin olive oil, 1 tablespoon spicy brown mustard, 1 teaspoon minced garlic. 1 teaspoon kosher salt, and ½ teaspoon pepper together.
- On a large rimmed sheet pan, toss the prepared potatoes, cabbage, and onions with the maple glaze. Spread the vegetables out into an even layer. Roast for 25 minutes. Note: If adding raw bratwurst that has not been parboiled, nestle on the sheet pan (do not pierce) and begin to roast now
- After 25 minutes, remove the pan from the oven. Flip and if needed, add sliced smoked bratwurst or sliced par-boiled bratwursts. Return to the oven and continue to roast for 10-15 minutes, or until the potatoes are fork-tender and the sausage is golden and slightly caramelized.
Notes
Gluten-Free: Be sure your brats are gluten-free and do not use beer to boil your bratwurst. Either skip that step OR use apple cider or stock.
Bratwurst: You can use any type of Bratwurst you like--Turkey, Chicken, Beef, or Pork. Raw or smoked.
Cabbage: Purple or green cabbage both work equally well in this recipe
Potatoes: If you don't have baby potatoes, use red potatoes, yukon golds, or russets, cut into large chunks. new potatoes, use red potatoes or even russet potatoes, cut into fourths.
Storage: Leftovers can be stored in the refrigerator for up to 3 days. It is best to reheat in a 400°F oven for 15 minutes to keep everything nice and crispy when serving leftovers.
Nutrition
Calories: 195kcal | Carbohydrates: 39g | Protein: 5g | Fat: 2g | Sodium: 459mg | Potassium: 928mg | Fiber: 7g | Sugar: 8g | Vitamin A: 150IU | Vitamin C: 86.7mg | Calcium: 87mg | Iron: 2mg
