ROASTED BRATWURST WITH PEPPERS AND ONIONS
Bratwurst is a dish I consume once in a blue moon. But when I do, I can’t help but savor it. When the bratwurst craving came back this time, I thought of trying a method I came across in my roasted Kielbasa and Cabbage Dinner recipe–tossing the vegetables in a vinaigrette recipe instead of just spices and oil. Since I love my bratwurst seasoned with mustard, similar to how I eat my Kielbasa, I created the deliciously spicy vinaigrette made of stone ground mustard to spice my Roasted Bratwurst. It was seasoned with peppers and Onions.
This combination of tart vinaigrette with the sweet caramelized onions and peppers created a fantastic variety with the savory bratwurst. This, my dears, is a great dish.
HOW TO SERVE ROASTED BRATWURST WITH PEPPERS AND ONIONS
I added a bit more mustard and some cheese for toppings during the price breakdown, but these bratwursts are fantastic, with the roasted bell peppers packed into a soft and toasty bun. However, I’m curious about your favorite things to add to your bratwurst. Comment below!
HOW TO STORE THE LEFTOVERS
If you’re sure you’re not likely to consume the entire five brats in one sitting, you can only in the buns of ones you’ll be eating right away. Pack the remaining bratwurst and peppers that have been roasted and onions into an airtight container and store them in the refrigerator for up to four days. It is possible to reheat the brats and veggies in the microwave, then stuff them into a bun and have a delicious meal!
Two tablespoons olive oil ($0.26)
1 Tbsp of red vinic vinegar ($0.10)
1/2 Tbsp stone ground or entire grains of mustard* ($0.03)
14 tbsp crushed garlic ($0.02)
1/8 tsp salt ($0.01)
Freshly cracked pepper ($0.05)
3-bell peppers (any color) ($2.57)
One onion ($0.28)
5 bratwurst links ($3.49)
Five buns ($1.56)
2 oz. cheddar (optional topping) ($0.50)
4 Tbsp of mustard (optional condiment) ($0.24)
The oven should be heated to about 400oF. Small bowl, stir together olive oil and red wine vinegar. Add crushed stone mustard, garlic powder, salt, and pepper. Put the vinaigrette in a bowl to rest.
Slice the bell peppers as well as the onion into strips of 1/4-inch and place them on a baking sheet. Attach the bratwurst links on the baking sheet, and tle the vinaigrette on top. Mix the onions, peppers, and bratwurst until coated with a vinaigrette.
Put the baking sheet in the oven to roast for 20 minutes. Then give it a good stir. The baking pan is then returned to the range and baked for another 20-25 minutes or until the bratwurst, peppers, and onions are browned along the edges.
Put the bratwurst, onions, and peppers into the buns. Then top them with cheddar cheese if you want. Please return them to the oven for five minutes to toast and melt the cheese. Add more mustard right before serving.