My youngest and I walked through Costco hungry yesterday. “Mmmm. Feel like brats?” She responded, “Um, yeah!” I’ve been in Texas for 10 years now, but I grew up in Wisconsin, and sometimes that need for brats just hits. If it were summer, I’d be talking to you about grilling them and tossing them into a beer hot tub, while enjoying an ice cold beer on my partio (like a patio, but equipped for fun. Cred to my friend Tracy for my favorite summer word). A few years ago, I had all my ingredients for the brat tub and it started raining. I love my grill, but draw the line at rain and tornadoes. With that, the Brat Tray Bake was invented. It was so awesomely cozy that it was an obvious keeper. It’s super easy, so kids can get involved and proudly bring trays of yum to smiling people at the table. Niiiice.
Okay, since there’s no tub of beer waiting for your brats on the grill, it’s imperative that you begin with fresh beer brat links. Plain and pre-cooked are right out. Don’t consider them. Unless you have to. Then okay.
I’ve included pics of my kid prepping everything below, because she cracks me up. Her coconut oil hair mask and onion goggle combo is quite the fashion statement, no? The onion goggles do work well, though. Okay, she glared at me….
Bon Bratétit! If you love it, come find me again! 😀
Jen’s Bratwurst Tray Bake
Preheat the oven to 400°F (205°C for friends overseas).
3 lbs small potatoes, halved. Red, white, yellow, or purple are all totally fine.
2 red onions, coarsely chopped. Yellow or white are fine, too. I always pick color…
4 cloves garlic, minced
6 Tablespoons olive oil
1 ½ Tablespoons kosher salt
1 teaspoon black pepper
1 teaspoon thyme
Cut all of the potatoes in half. Coarsely chop the onions. Mince the garlic. Combine everything in a big bowl and mix really well. Pour everything out onto two rimmed cookie sheets and spread it out.
10 fresh beer brats Johnsonville’s my favorite brand, but I’m using Kroger here, and Walmart’s fine, too.
Remove the casing from all of the brats. Cut each link into 4, and roll each of those into a bratball. Distribute 20 bratballs evenly to each of the vegetable pans.
Roast for about 45 minutes, rotating the pans and stirring the vegetables halfway through. Pile everything up on a big serving tray, or pour one baking sheet onto the other if you like it more casual.
Slice them at the last minute and put them in a bowl. The crisp sweetness complements the rich dinner so nicely.
Dijon Mustard Maille’s my favorite, but the store didn’t have it
Yellow Mustard The bionic yellow French’s is nice
Spicy Brown Mustard
I like to place them all in espresso cups with little espresso spoons so people can try them all out if they’re so inclined.