Dating back more than 700 years, the bratwurst—a sausage made from chopped veal, beef, or pork—is an important staple in German cuisine. It is, arguably, one of the most traditional German exports and a favorite of not only Germans, but also meat-lovers all over the world.
Bring a taste of Bavaria into your kitchen by making this bratwurst bake—grilled in a bath of German beer and served over fresh roasted veggies!
- 4 bratwurst sausages
- 1 lager beer
- 2 garlic cloves
- ¼ cup apple cider vinegar
- 3 tablespoons mustard
- 2 tablespoons brown sugar
- 1 white onion
- 2 cups Brussels sprouts, cut in half
- ½ pound small white potatoes, quartered
- 1½ cups carrots
- 2 apples, quartered
- Salt and pepper, to taste
- Using a fork, pierce the skin of the sausages to ventilate. Pour the lager into a large pot on medium-high heat, and add in the bratwursts and garlic.
- Bring the beer to a boil, and reduce the heat to medium-low. Continue to cook for about 5 minutes.
- While the bratwursts are cooking, line a baking sheet with foil, and preheat the oven to 425°F.
- In a bowl, combine the apple cider vinegar, mustard, and brown sugar. Spread out the apples and veggies on a baking sheet, and pour the mixture over top to coat. Place the cooked brats on top, and season with salt and pepper.
- Bake for 45 minutes, tossing the apples and veggies, and flipping the brats halfway through.
For more Oktoberfest dishes, visit www.americanlifestylemag.com/recipes.