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Bavarian Grilled Brats and Veggies

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by: TBSP Susan
Updated Mar 14, 2017
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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 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!

Bavarian Grilled Brats and Veggies

  • Prep Time 10 min
  • Total 30 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 3 large, fresh bratwursts
  • 1 small to medium white onion, diced
  • 1 red bell pepper, diced
  • 6 small yellow or red potatoes, quartered
  • 1 bunch asparagus, woody stems removed and chopped into 2-inch lengths
  • 1 large eating apple, cored and chopped into cubes (I used Gala variety)
  • 3 tablespoons olive oil
  • 3 tablespoons cooking wine or sherry
  • 3 tablespoons Balsamic vinegar
  • (seasoned seasonings salt, garlic salt, salt and pepper, etc.) to taste

Instructions

  • Step 
    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.
  • Step 
    2
    Chop the onion, pepper, asparagus, and potato. Pre-cook potato chunks in microwave until not quite fully cooked.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    When meat is cooked through and veggies are crisp-tender, remove mixture from grill. Serve immediately over spatzle, sauerkraut, or pasta.

Nutrition

570 Calories
28g Total Fat
14g Protein
62g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
260
Total Fat
28g
44%
Saturated Fat
8g
40%
Trans Fat
1/2g
Cholesterol
40mg
13%
Sodium
620mg
26%
Potassium
1560mg
45%
Total Carbohydrate
62g
21%
Dietary Fiber
8g
34%
Sugars
15g
Protein
14g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
60%
60%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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