Description
A hearty, autumn-inspired meal, perfect for game days.
Ingredients
Units
Scale
- 8 German-style bratwurst sausages
- 1 12-ounce bottle of dark lager beer (I used New Belgium 1554 Black Lager)
- 1 cup water
- 4 garlic cloves, crushed
- 1 onion, sliced
- 1 lb brussels sprouts, washed, trimmed and halved
- 2 cups baby carrots, halved lengthwise
- 1 lb dutch yellow baby potatoes, washed and quartered
- 3 tbsp stone ground mustard
- 3 tbsp whole grain mustard
- 1/2 cup apple cider vinegar
- 3 tbsp brown sugar
- Salt and pepper to taste
- Sauerkraut, for garnish
Instructions
- Pierce sausages and add sausages, garlic cloves, beer and enough water to cover the brats to a large saucepan over medium-high heat.
- Bring to a boil and reduce heat to simmer sausages 5 minutes. Drain and set aside.
- Line two rimmed baking sheets with foil and preheat over to 425 degrees.
- In a medium bowl, mix apple cider vinegar, mustards and brown sugar until combined and sugar dissolves.
- Combine vegetables in a large bowl and pour dressing over the vegetables; toss to coat.
- Spread vegetables evenly over the two foil-lined baking sheets and season to taste with salt and pepper. Make sure not to crowd vegetables or they won't roast evenly.
- Top vegetables with brats and bake for 50 minutes, switching position of sheet pans every 20 minutes. Toss vegetables halfway through cooking and flip the brats.
- Top with sauerkraut and serve warm.
