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Bavarian Grilled Brats and Veggies

Bavarian Grilled Brats and Veggies

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With a nod to the motherland of Oktoberfest, this recipe combines German influences like brats, apples and onions with easy cooking for a flavorful and robust meal.MORE+LESS-


large, fresh bratwursts


small to medium white onion, diced


small yellow or red potatoes, quartered


bunch asparagus, woody stems removed and chopped into 2-inch lengths


large eating apple, cored and chopped into cubes (I used Gala variety)


tablespoons cooking wine or sherry


tablespoons Balsamic vinegar

(seasoned seasonings salt, garlic salt, salt and pepper, etc.) to taste

Hide Images

  • 1

    Parboil bratwurst in water or beer. Remove from liquid when not quite fully cooked. Slice brats into 1/2-inch coins, and set aside.

  • 2

    Chop the onion, pepper, asparagus, and potato. Pre-cook potato chunks in microwave until not quite fully cooked.

  • 3

    Add chopped onion, pepper, asparagus, and apple to a large bowl. Add the pre-cooked potato chunks and bratwurst coins and drizzle with olive oil, wine, and vinegar. Toss to coat all well. Add seasonings to taste. Toss again and set aside to marinate for a few minutes.

  • 4

    Meanwhile, preheat the grill and grill basket to medium-high. Add brat-veggie mixture to hot basket. Close grill lid and cook, 5 minutes at a time, flipping mixture with a spatula to prevent burning.

  • 5

    When meat is cooked through and veggies are crisp-tender, remove mixture from grill. Serve immediately over spatzle, sauerkraut, or pasta.

Expert Tips

  • All grills heat differently. Monitor yours to make sure it's hot enough to cook the ingredients, but not too hot so they burn.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

0 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • I'm a weenie of a German. I hate the taste of sauerkraut and can't stand beer.So what's a half-German girl to do this time of year, when folks everywhere pick up a stein and brat to celebrate the Old World traditions of Oktoberfest?Punt, that's what.Here's what I had in my fridge after a trip to the farmer's market: fresh bratwurst, beautiful fall apples, a pungent white onion, petite potatoes, red bell pepper, and asparagus.Yes, asparagus. Work with me here. What it turned into was a Bavarian Grilled Brats and Veggies recipe that'll knock your lederhosen for a loop!While the grill works its magic, prep whatever you want to serve this with. Wimpo German me opted out of sauerkraut and opted in angel-hair pasta. It'd be completely amazing over spätzle, too. (Find easy boxed spätzle at the grocery store.)This cooks like a Porsche on the Autobahn, easy and fast, so when the meat is done and the veggies are caramelized and crisp-tender, plate 'er up. All grills heat differently. Monitor yours to make sure it's hot enough to cook the ingredients, but not too hot so they burn. Serve with a big ol' stein of beer. But I gotta say, it tasted mighty fine with red wine, too. Oh, did I forget to mention that I'm also half French?
  • More Oktoberfest Recipes!

Top Ten Best Bratwurst Sides

Brats alone have a great taste yet, you’ll have lots of delightful selections as far as bratwurst sides dishes to serve up alongside them. Bratwurst is easy to cook recipe, and that holds for many side dishes as well.

Making Bratwurst, along with some of the best sides yourself, is a definite trend in the kitchens of many ambitious grill masters. We will reveal you the top and best side dishes are to make with your own best Bratwurst!

However, there is no need to prepare only extravagant sides such as glazed carrots with tarragon or parsnip remoulade. Most simple and straightforward is the choicest way to go with the sides, particularly for the real purpose is to relish all that goodness of brat.

So, before we explore the brat-sides, it is also essential to make the perfect brat first! Hence, we’d serve up a few tips for serving up the ideal Bratwurst. Stay tuned, buddies!

Bavarian Grilled Brats and Veggies - Recipes

When you think of sausages, BBQing them is usually the first thing that comes to mind. They are delicious in this traditional way, however, there are a variety of ways to eat them that will add a little touch of originality to your supper. They can be served in a bun as per usual, or as one of the many ingredients in a pasta dish. The best part about many of these recipes is that they make great leftovers to bring to work the next day. So instead of making your usual dogs on the grill, cook ’em up a little differently this time!


Bratwurst sausages – The range of options for bratwurst can run the gamut, from small scale butchers in the midwest that sell their own brats to large commercial companies like Johnsonville that sell nationwide. Sprouts has a line of sausages that they create in-house without the ingredients you can’t pronounce. Check around until you find a sausage you feel good about.

Oil – I usually use olive oil, but you can use any cooking oil you normally use for vegetables. If you’re in a pinch, you could also use butter, margarine, or other plant-based fat.

Bell Peppers – I like to use a red and a green for this dish since the colors are pretty. The sweetness of the red balances the “green flavor” of the other. Use what you like and have.

Onion – You only need half an onion. Be sure to wrap the other half well and refrigerate it. Use it up within the next few days or slice and freeze it to use in another recipe.

Salt, Pepper, Dried Oregano – salt and pepper are givens. Feel free to use a different herb or omit the oregano altogether if you prefer.

Red Wine Vinegar – This adds a sweet tang to the peppers. You can use another vinegar if you prefer.

Hot dog buns– If you have the time, making homemade hot dog buns increases the quality and taste of this dish. While they do take a little more work, they taste amazing. If you buy store buns, remember that buns come in packages of 8 while brats come in packages of 5. Unless you’re making a 5x batch, it will never come out even. Plan ahead and freeze the leftover buns or leftover uncooked brats, whichever you have more of.

Other Toppings for Brats

Personally I think these are wonderful just as is! But here are few topping suggestions for you if you want to go whole hog on your grilled brats:

  • sauerkraut
  • fresh or pickled sliced jalapeños
  • mustard – yellow, of course, but try whole grain and Dijon as well
  • shredded cheese, such as cheddar, jack, Swiss, or mozzarella

Bavarian Bratwursts

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


  1. 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.
  2. Bring the beer to a boil, and reduce the heat to medium-low. Continue to cook for about 5 minutes.
  3. While the bratwursts are cooking, line a baking sheet with foil, and preheat the oven to 425°F.
  4. 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.
  5. Bake for 45 minutes, tossing the apples and veggies, and flipping the brats halfway through.

On the Grill

Throwing some brats on the grill is the essence of casual summer dining. For authentic grilled bratwurst, buy uncooked brats and gently simmer them before grilling. Many recipes call for simmering in beer, but water works just as well. To get dinner on the table in a hurry, skip the simmering by using precooked brats and put them directly on the grill. Serve in a hot dog or brat roll and top with mustard, chopped onions, sauerkraut or creamy dressing. Grill some hot dogs or burgers for kids who don’t care for bratwurst.

Sausage Grilling Tips From the Butcher

Sausage making has truly become a culinary art form, even though it&rsquos basically made the same way it has been for hundreds of years. Fresh ground meat is mixed with salt and spices then stuffing it into casings typically made from hog intestines. Over 80% of sausage made in the U.S. is made out of pork. Beef, lamb and poultry are also used and are gaining popularity.

Sausage is made in almost every country in the world. Some recipes can be linked back to their original town or country. Bratwurst is a German sausage usually made with fresh ground pork and veal. It is seasoned with salt, pepper, nutmeg and a few other spices. In Germany, you can find over 40 different varieties of Brats. They differ from one region to the next in flavor, spices and the way they are prepared.

Bratwurst is very popular in Wisconsin because of its large population of German ancestors. It&rsquos also home to the nation&rsquos largest Bratwurst Festival.

At my shop we make Bratwurst along with many other types of sausage. We make hot or mild Italian, Italian with green peppers and provolone cheese, Polish, Lamb, Turkey, Cajun style. We also make Brats with Portobello mushrooms and baby Swiss cheese. Good sausage making begins with fresh meat that is about 70% lean. We use only pork shoulders for our brats. I feel it&rsquos just the right combination of meat to fat ratio.

I love to grill fresh Bratwurst by lightly poaching them with peppers, onions and a dark lager beer in a shallow pan at medium to low heat. Then finish grilling them direct until reaching an internal temperature of 155-160 degrees. Brats are delicious when served on a toasted bun with sautéed peppers and onions, and topped with whole grain Dijon mustard&hellip Nothing better than that. You know I&rsquom German&hellip.

Here are a few of my Sausage grilling tips:

  • Use tongs to turn your sausage not a fork. You don&rsquot want to poke the casing and let out all the juices.
  • Grill low and slow fast and hot will cause the juices in the sausage to boil, making the casing burst open, resulting in a burnt outside and a raw inside.
  • Never cut the sausage open while grilling to see if it&rsquos done use an instant read thermometer.
  • Sausage is pretty inexpensive so grill enough of it to go around, and grill it often!

Some type of grilled sausage is always a staple at my barbecues&hellip. My family and friends demand it.

Oktoberfest Food in General and Most Popular Dishes

Oktoberfest is not only about the beer, the singing, the dancing and the fair attractions. Many of the best known and most loved Bavarian specialties are enjoyed during festival.

The food served in beer tents and stalls around Theresienwiese occupies a well deserved status of great respect. Natives often say that to drink beer like a German one must eat like a German. Certainly a ring of truth to that!

Below are some of the most popular items on an Oktoberfest menu organized by course.

Learn more about Oktoberfest beer.

How to Cook Bratwurst in a Pan— With Beer and Onion!

This way of cooking brats is perfectly traditional and captures everything me and my family think of when remembering Germany. The combined taste of the beer and the onion might seem a bit unexpected, but it gives the finished dish a really nice touch. You will need:

  • 4 cans of beer of a normal size.
  • 1 large onion (sliced thin or, preferably, diced)
  • A pinch of spices (pepper, a couple of garlic cloves, cumin— it really comes down to your personal preference)
  • Some oil (olive or sunflower)
  • One large pan
  • All the bratwurst you want to eat!

Just follow these simple steps:

  1. Combine the spices with the beer and diced onion. Mix well!
  2. Put the mixture in the deep pan with a dash of the oil you chose.
  3. Put the brats in and bring the pot to a simmer.
  4. Cook for about 10 minutes. Then, let them sit.
  5. You can finish crisping the bratwurst up on the grill!

Trust me— this will be the best bratwurst meal you and your family have ever had!

The Schwenker in Saarland

Saarland is a small region on the western German border, right next to France and Luxembourg. In Saarland, they love to gather friends and family together, grab a beer, and spend the afternoon gathered around the grill, cooking up tasty food. (Sounds a lot like Wisconsin!)

But, what makes grilling in Saarland different (and, admittedly, much cooler) than grilling in Wisconsin is their grill.

In Saarland, they use a swinging grill called a &ldquoschwenker&rdquo (pronounced sh-VEN-ger). A schwenker is a swinging grill grate that is placed over an open fire. You can see it in action in this video and see how to make one here or here.

Now, it gets a bit tricky, because the grill, the pork being grilled, and the person doing the grilling are all called the schwenker. And, typically you wouldn&rsquot say that the schwenker is &lsquogrilling,&rsquo rather, he&rsquos doing the swinging, or the &ldquoschwenken&rdquo.

But, the only thing that really matters is the the schwenker keep the schwenker schwenken constantly. Translated: the grill master must keep the grill moving!

And, there must be beer&hellip or a good Geman Riesling.

11 Tips for Perfect Grilled Sausage, Including the One Thing You Should Never Do

Think you know how to cook sausage on the grill? We tapped an expert for tips on what makes grilled sausage truly great—just in time for a socially distant tailgating season (and an al fresco Oktoberfest at home while you’re at it).

Nothing says summer like grilling up some sausage—but it’s a pursuit you can continue to enjoy into fall. With a vast spectrum of options at your fingertips be it pork, poultry, beef, or beyond blended with herbs and spices, plus the occasional add-in like apple, jalapeño or cheddar, there’s truly an option for everyone.

Schaller & Weber Sausages, $79+ from Goldbelly

Cooking your tube of meat (or plant-based filling) is a relatively stress-free affair, but to achieve that crisp (but not burnt) outer char and juicy (but not raw) interior, a game plan is in order.

We spoke to Jesse Denes, Vice President of Schaller & Weber, Manhattan’s premier purveyor of German-style sausages since 1937, for his expert tips and tricks on how to grill your brats, kielbasa, and spicy Italians to perfection.

Know Your Sausage

“First things first, you need to figure out if you’re dealing with a pre-cooked sausage or a fresh sausage,” says Denes. “That’s going to change things significantly.”

If you’re handling fresh meat, carve out more time on the grill and be extra vigilant about cooking your sausage all the way through. A more delicate touch is also advised. “Fresh sausage is a lot looser and it’s a lot easier to lose some of that fat and moisture,” he reasons. “The casings aren’t necessarily as tight.”

Do Not Puncture!

Denes pokes holes in the theory that you should prick your sausage casing before grilling. Doing so will provide an escape hatch for that precious flavorful fat to ooze out, leaving you with a sad, dry hunk of meat.

“It may rip itself naturally during cooking. That’s fine,” Denes notes. “Normally when it gets to that point… you know it’s done.”

Simmer Down Now

A poorly grilled sausage tends to be charred on the outside and lukewarm on the inside. To ensure a consistent cook, consider a quick bath before sparking up the grill.

“Our best trick is to bring the sausage to temperature in water,” says Denes, who recommends a 10 minute simmer. “The whole idea is you want to get it cooked through pretty evenly before you start to crisp up the outside. So you get that snap and that bite and a little bit of that char.”

If you don’t have access to a pot of hot water, going full grill is fine too. Place the sausage over indirect heat, shut the lid, and cook for 10 minutes. Denes warns, “If you just cook it straight over the direct heat, what you’re going to wind up doing is burning it or drying it out.”

Beer Me

Drinking beer and grilling sausage go hand in hand, so why not take that pairing to the next level? “If you want to add a little flavor, boil your sausages off in beer,” says Denes. “It gets a nice lager flavor into the sausage.”

But don’t stop there. After your sausages are done with their brew bath, throw in some sliced onion and peppers and let them enjoy a sudsy soak.

Hot, Hot Heat

Now that your sausages are evenly cooked inside, it’s time to get that coveted crisp on the casing, hopefully with those signature grill marks.

The best way to achieve this is with the heat cranked up to 11. “Once you’ve got your sausage over the direct flame, lid up,” per Denes.

Watch the video: Vegan Γαρνιτούρα Λαχανικών Jardinière. Master Class By Chef Panos Ioannidis (June 2022).


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