An Oktoberfest Bratwurst Vegetable Supper

Here it is the end of October already and I have yet to share an Oktoberfest meal with you. To be honest, I don’t know much about Oktoberfest except that in Germany it is a big deal and here in America it is like Saint Patrick’s Day – an excuse to drink beer. Still, I wanted to do something colorful and festive for my family that involved beer – as in something cooked in beer. The solution? Bratwurst, of course.

Did you know that in Germany, each region has its own version of Bratwurst? There are over 50 different kinds of Bratwurst available in German markets. These differ in size, seasonings, textures and stuffing. In my house there is only one kind of Bratwurst – those made by Johnsonville. But then Hubby is a Wisconsin Native, so Johnsonville is king of the Bratwurst.

This dish has it all – bright in color, lots of onion flavor with a kiss of beer. It’s an Oktoberfest One-Pan Wonder even if it might not be so traditional.

Bratwurst Vegetable Supper
5 Johnsonville Original Bratwurst
2 lbs small Red Potatoes
1 large Red Onion
1 lb Baby Carrots
1 jar (6 oz) Mushrooms, sliced
1 envelope Onion Soup Mix
1/2 teaspoon Black Pepper
Salt to taste
1/2 cup Beer
1/4 cup Butter

Heat oven to 400 degrees. Line a large rimmed baking sheet with foil and set aside.

Cut the bratwurst into quarter. Place bratwurst pieces into a large mixing bowl. Cut potatoes in half. Add to the mixing bowl.

Peel and slice onion into rings. Break rings apart and add to the bowl.

Add baby carrots directly to the bowl. Drain mushrooms, add to the bowl. Sprinkle Onion Soup mix over the bratwurst mixture. Season with salt and pepper.

Pour beer over the mixture. Toss to blend. Pour mixture out onto the prepared pan. Spread evenly into a single layer of well-mixed ingredients.

Cut butter into small pieces. Scatter butter over the bratwurst mixture.

Cover tightly with foil.

Place baking sheet in the heated oven. Bake for 45 minutes. Uncover, give everything a gently stir and continue to bake an additional 20 minutes or until vegetables are tender and sausage is no longer pink.

Serve with your favorite beer and some bread.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen