Easy Recipes with Bratwurst and Potatoes

Craving a hearty, comforting meal that won’t keep you in the kitchen all evening? Pairing bratwurst and potatoes delivers that satisfying punch of savory flavor and robust texture, making it a perennial favorite for home cooks. Yet, achieving that perfect balance—crispy potatoes, juicy brats, and well-integrated flavors—can sometimes feel elusive, whether you’re battling soggy potatoes in a skillet or unevenly cooked sausage in the oven.

Recipes with bratwurst and potatoes are popular easy dinner options, frequently prepared as simple sheet pan meals or quick skillet dishes that combine sliced or whole sausages with cut potatoes and sometimes vegetables, baked or pan-fried until tender and browned.

We’ve spent countless hours testing different cooking methods and flavor combinations to unlock the secrets to truly exceptional bratwurst and potato dishes. By drawing on insights from top recipe developers and culinary experts, we can guide you through crafting meals that are not only simple and convenient but genuinely delicious. Get ready to explore versatile cooking techniques, discover essential ingredient tips, and find your new go-to recipes featuring this classic pairing.

Key Facts:
* Simple Preparation: Many recipes for bratwurst and potatoes can be prepared in under 10 minutes before cooking.
* One-Pan Convenience: Sheet pan and skillet methods allow for cooking the entire meal in a single pan, minimizing cleanup.
* Versatile Ingredients: Various potato types (red, russet, gold) and bratwurst types (uncooked, fully cooked, beer brats) work well, allowing for flexibility.
* Quick Cooking Time: Skillet meals combining sliced bratwurst and diced potatoes can often be ready in about 30 minutes.
* Flavor Pairings: Bratwurst and potatoes pair excellently with additions like onions, bell peppers, and sauerkraut, enhancing the savory profile.

What Makes Bratwurst and Potatoes a Great Dinner?

Bratwurst and potatoes make a great easy dinner because they combine hearty protein and comforting starch in versatile ways, allowing for quick preparation methods like sheet pans or skillets with minimal cleanup. It’s a simple, satisfying meal perfect for busy weeknights. This pairing forms a complete meal, providing substantial calories and macronutrients, making it a fulfilling option that doesn’t require numerous side dishes unless desired.

The combination is inherently simple, relying on the robust flavors of the sausage and the earthy goodness of the potatoes. This allows home cooks to focus on basic cooking techniques rather than complex culinary maneuvers. Whether roasted in the oven or pan-fried on the stove, the synergy between the ingredients delivers a comforting and delicious result with minimal effort, solidifying its status as a reliable dinner solution.

Why This Combo Works So Well

This pairing works so well because of the harmonious blend of savory flavors and satisfying textures. The juicy, often slightly spiced bratwurst provides a rich protein base, while the potatoes offer a neutral canvas that becomes delightfully crispy when roasted or tender and creamy when mashed.

The combination creates a hearty foundation that stands up well to additional flavors like onions, peppers, or the tang of sauerkraut, which is a classic accompaniment. The natural fat from the bratwurst helps to crisp and flavor the potatoes during cooking, creating an integrated taste profile that is both simple and profoundly comforting. It’s a truly winning combination of elements that satisfies the palate and the appetite.

The Appeal of Easy and Convenient Preparation

The primary draw of using bratwurst and potatoes together for dinner is the incredible ease and convenience of preparation. Many popular recipes leverage one-pan cooking methods, significantly cutting down on cleanup time.

Sheet pan bratwurst and potato recipes, for example, require little more than chopping vegetables and tossing everything together before baking. Similarly, skillet meals mean all the cooking happens in a single pan on the stovetop. This simplicity makes these recipes ideal for busy weeknights when time is short but a fulfilling homemade meal is still desired. The minimal fuss allows cooks of any skill level to achieve delicious results without feeling overwhelmed.

Easy Recipes with Bratwurst and Potatoes

Easy recipes with bratwurst and potatoes often include simple sheet pan meals or skillet dinners, combining sliced or whole brats with cut potatoes and sometimes vegetables, baked or pan-fried until tender and browned for a complete meal. These methods capitalize on the complementary cooking times and flavors of the two main ingredients.

Below, we’ll explore some of the most popular and simple ways to bring these two ingredients together, providing foundational recipes that you can easily adapt. Each method offers a distinct texture and flavor profile, from crispy roasted potatoes to comforting skillet meals.

Sheet Pan Bratwurst with Potatoes and Veggies Recipe

For a sheet pan bratwurst and potato recipe, toss sliced potatoes and vegetables with oil and seasonings on a pan, add uncooked brats, and bake at 400°F for 40-50 minutes until potatoes are crispy and brats are cooked through. It’s a simple, one-pan meal ideal for roasting everything together until tender and browned.

This method is lauded for its minimal cleanup and ability to cook protein and sides simultaneously. The high heat of the oven ensures the potatoes develop delicious crispy edges while the bratwurst cooks through, releasing savory juices that mingle with the vegetables. This creates a deeply flavorful meal right on the pan.

Sheet Pan Recipe Ingredients:

• 4-7 uncooked bratwursts (original or beer brats)
• 7 small red potatoes (or 2-3 russet potatoes)
• 1 bell pepper (any color), chopped
• Baby carrots (optional; other veggies like zucchini or Brussels sprouts can be added)
• 2-3 tablespoons olive oil
• 1 tablespoon chopped onion (raw or powdered)
• 1 tablespoon garlic (minced or fresh)
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Line a large sheet pan with parchment paper or foil for easy cleanup.
3. Slice the potatoes into even pieces (about 1/2-inch thick for red potatoes, or diced for russets). Chop the bell pepper and any other vegetables into similar-sized pieces to ensure even cooking.
4. In a large bowl, toss the prepared vegetables with olive oil, salt, garlic, and onion until evenly coated.
5. Spread the seasoned vegetables in a single layer on the prepared sheet pan, leaving some space between them.
6. Arrange the uncooked bratwursts evenly amongst the vegetables on the sheet pan.
7. Bake for 40–50 minutes, or until the potatoes are tender and crispy on the edges, and the bratwursts are cooked through and browned. Check the internal temperature of the bratwurst to ensure it reaches 160°F (71°C) if using uncooked sausage.
8. Serve immediately directly from the sheet pan for ultimate convenience.

Calories: ~547 per serving | Total Fat: ~36g | Protein: ~18g (Approximate nutritional information based on a 7-serving yield from 4 brats and standard portions of vegetables and oil)

https://jonesinfortaste.com/wp-content/uploads/2019/04/Bratwurst-and-Potatoes-Casserole-HERO-2.jpg

Caption: A hearty dish featuring the classic combination of bratwurst and potatoes.

Bratwurst Potatoes and Sauerkraut Skillet Meal

A bratwurst potatoes and sauerkraut skillet meal involves pan-frying diced potatoes, sliced bratwurst, and onions in a skillet for about 25 minutes until cooked, then adding drained sauerkraut during the last 5 minutes to heat through. It’s a quick and easy one-pot dinner that brings together complementary flavors. This recipe is a fantastic way to create a comforting meal with a tangy twist, all in a single pan on the stovetop.

The skillet method allows for direct heat, which helps to brown the bratwurst slices and crisp the potato pieces. The addition of sauerkraut towards the end infuses the entire dish with its distinctive sourness, balancing the richness of the sausage and potatoes. It’s a robust meal that requires minimal cleanup and is packed with flavor.

Skillet Meal Ingredients:

• 3–5 bratwursts (cooked or uncooked; sliced into bite-sized pieces if desired)
• 3 medium russet potatoes (peeled and diced into 1/2-inch cubes)
• 1 small onion (diced)
• 32 oz can or jar sauerkraut (drained well)
• Cooking oil (e.g., peanut oil, vegetable oil, or olive oil)
• Seasonings: salt, black pepper, garlic powder, paprika (to taste)
• Optional: fresh rosemary sprigs

Instructions:

1. If using uncooked bratwurst, cook them according to package directions first (grilling, boiling, or pan-frying whole) until cooked through. Let them cool slightly before slicing. If using fully cooked bratwurst, simply slice them.
2. Heat 1-2 tablespoons of cooking oil in a large cast iron skillet or other large skillet over medium-high heat.
3. Add the diced potatoes, sliced bratwurst pieces, and diced onions to the hot skillet.
4. Season generously with salt, black pepper, garlic powder, and paprika. If using fresh rosemary, add it now.
5. Cook, stirring occasionally, for about 20-25 minutes, or until the potatoes are tender when pierced with a fork and browned, the onions are softened, and the bratwurst slices are browned and slightly crispy on the edges.
6. During the last 5 minutes of cooking, add the drained sauerkraut to the skillet. Stir to combine and heat the sauerkraut through.
7. Remove the rosemary sprigs if used. Serve the skillet meal hot.
   Pro Tip: Use fresh rosemary for an aromatic touch!

This one-pan wonder is perfect for a satisfying meal without a lot of mess.

https://www.youtube.com/watch?v=mN-x5DJuWiY

Sizzled Bratwurst with Mashed Potatoes

To make sizzled bratwurst with mashed potatoes, boil potatoes until tender and mash with butter, milk, and seasonings. Simmer fully-cooked brats in a skillet with water before browning, or steam raw brats longer before browning and serving alongside the mash. This recipe offers a comforting, classic pairing with rich, creamy mashed potatoes as a base.

This dish contrasts the crispy exterior of the browned bratwurst with the smooth, buttery texture of mashed potatoes. It’s a hearty and deeply satisfying meal, leaning into classic comfort food sensibilities. The process involves preparing two components simultaneously for efficiency.

Sizzled Bratwurst with Mashed Potatoes Ingredients:

• 4 fully-cooked bratwursts (or raw, see tip)
• 2 large russet potatoes
• 3 tablespoons unsalted butter, divided
• ½ cup whole milk, warmed
• A pinch of nutmeg (preferably freshly grated)
• Salt & black pepper to taste
• Optional sides: sauerkraut or German mustard

Instructions:

1. Prepare the mashed potatoes: Peel and quarter the russet potatoes. Place them in a medium saucepan and cover with cold, salted water. Bring to a boil and cook for about 15 minutes, or until fork-tender. Drain thoroughly.
2. Return the drained potatoes to the warm saucepan. Add 2 tablespoons of the unsalted butter and the warm milk. Mash the potatoes using a potato masher or fork until smooth and creamy, but avoid overworking, which can make them gummy.
3. Season the mashed potatoes with nutmeg, salt, and black pepper to taste. Stir to combine. Keep warm.
4. Prepare the bratwurst: While the potatoes are boiling, add the fully-cooked bratwursts to a skillet with enough water to come about halfway up the sides of the sausages. Add the remaining 1 tablespoon of butter.
5. Bring the water to a simmer over medium heat and cook the bratwursts for about 5 minutes to heat them through.
6. Increase the heat to medium-high and allow the water to evaporate. Let the bratwursts continue to cook, turning occasionally, for 2–5 minutes, or until they are nicely browned on all sides.
7. Serve the hot mashed potatoes as a base or side, placing the sizzled bratwursts alongside them. Offer optional sauerkraut or German mustard for extra flavor.
   Tip: If using raw bratwursts instead of pre-cooked ones, add an extra ten minutes of steaming time in Step #4 before increasing the heat to brown them. Ensure they reach an internal temperature of 160°F (71°C). This recipe is adapted from a concept shared by NY Times Cooking.

Hasselback Potato & Brat Sheet Pan Dinner

Prepare hasselback potatoes by slicing partially through. Arrange hasselback potatoes, quartered onions, and uncooked brats on a sheet pan, season, drizzle with Worcestershire/oil, and roast at 375°F for around 45 minutes for a unique and impressive sheet pan dinner. This variation elevates the simple sheet pan meal with visually appealing and texturally interesting hasselback potatoes.

The hasselback cut, where potatoes are thinly sliced but left joined at the bottom, creates more surface area for seasoning and crisping, adding an element of culinary artistry to the dish. Pairing them with roasted brats and onions results in a flavorful and satisfying meal with minimal fuss, despite the slightly more involved potato prep.

Hasselback Sheet Pan Ingredients:

• 8 medium red or yellow waxy potatoes
• 8 uncooked bratwursts
• 3 small yellow onions, quartered
• ¼ cup Worcestershire sauce
• 2 tablespoons olive oil (or other cooking oil)
• Chopsticks or wooden spoons (for hasselback cuts)
• For seasoning mix:
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1 tsp parsley flakes
  • 1 tsp salt
  • 1 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Prepare the hasselback potatoes: Wash the potatoes thoroughly. Place a potato between two chopsticks or wooden spoons (this prevents you from cutting all the way through). Using a sharp knife, make thin, parallel slices across the potato, stopping when the knife hits the chopsticks. Repeat for all potatoes.
3. In a small bowl, whisk together the seasoning mix: garlic powder, onion powder, paprika, parsley flakes, salt, and black pepper.
4. Line a large sheet pan with parchment paper or foil.
5. Arrange the hasselback potatoes and onion quarters on the sheet pan. Drizzle them with half of the olive oil and sprinkle with about half of the seasoning mix, ensuring it gets into the potato slices where possible.
6. Place the uncooked bratwursts on the sheet pan alongside the potatoes and onions. Drizzle the brats and vegetables with the remaining olive oil and sprinkle with the remaining seasoning mix.
7. In the small bowl, whisk together the Worcestershire sauce and a little more oil if needed. Drizzle this mixture evenly over the brats, potatoes, and onions.
8. Bake for approximately 45-55 minutes, or until the bratwursts are cooked through (internal temperature 160°F / 71°C) and the hasselback potatoes are tender and the edges are crispy. Roasting time may vary depending on potato size and oven.
9. Serve hot, directly from the pan. This recipe is adapted from a concept seen on Homemade On A Weeknight.

Expert Tips for Perfecting Your Bratwurst and Potato Dishes

To perfect bratwurst and potato dishes, choose the right potato type for your cooking method (starchy for mash, waxy for roasting/skillet), ensure even cuts for consistent cooking, avoid poking holes in uncooked brats to retain juices, and preheat your pan or oven properly for optimal browning. These simple but crucial steps can elevate your meal from good to outstanding.

Achieving consistently delicious results when cooking bratwurst and potatoes involves understanding a few key principles. Paying attention to ingredient selection, preparation, and cooking techniques will make a significant difference in the texture and flavor of the final dish.

Choosing Your Bratwurst and Potatoes

The type of bratwurst and potato you choose significantly impacts the outcome of your dish. For recipes involving roasting or pan-frying where you want crispy textures, waxy potato varieties like red or Yukon Gold work best because they hold their shape well. Starchy potatoes like Russets are ideal for mashing due to their fluffy texture when cooked.

When it comes to bratwurst, decide whether you prefer uncooked or fully cooked sausages. Uncooked brats require thorough cooking but offer a richer flavor as their fats render directly into the dish. Fully cooked brats are quicker and easier, simply needing to be heated through and browned. Be mindful of the size and thickness of the brats, as this will affect cooking time.

Mastering Cooking Techniques

Executing the proper cooking technique is vital for optimal results. For sheet pan meals, ensure you don’t overcrowd the pan; this steams the food instead of roasting it, leading to soggy potatoes. Use a large enough pan or two pans if necessary. Preheat the oven fully before adding the food.

When cooking in a skillet, preheating the oil is key to getting a good sear on the bratwurst and crispy edges on the potatoes. Don’t stir the ingredients too often; allow them sufficient contact time with the hot surface to develop color and texture. Covering the skillet for part of the cooking time can help ensure potatoes cook through, but finish uncovered to crisp them up.

Enhancing Flavor with Additional Ingredients

While bratwurst and potatoes are a fantastic base, adding other ingredients can significantly enhance the flavor profile. Onions and bell peppers are classic additions for sheet pan or skillet meals, providing sweetness and aroma as they caramelize.

Sauerkraut, as seen in the skillet meal recipe, adds a delicious tangy counterpoint. Consider adding garlic cloves, other root vegetables like carrots or parsnips, or even Brussels sprouts to your sheet pan. Fresh herbs like rosemary or thyme pair wonderfully, as do spices like caraway seeds (especially for a German-inspired dish). A splash of beer or broth can also add depth to skillet meals.

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What Goes Well With Bratwurst and Potatoes?

Classic sides that go well with bratwurst and potatoes include sauerkraut, various mustards (like stone-ground or German mustard), crusty bread rolls, and traditional German potato salad. Roasted or sautéed onions and peppers are also common additions for a more complete meal. These pairings complement the savory, rich flavors of the main components.

The key to successful side dishes is choosing accompaniments that either contrast with or enhance the main flavors and textures. A bright, vinegary sauerkraut cuts through the richness of the sausage and potatoes, while a sharp mustard provides a spicy kick. Simple greens, like a side salad, offer a fresh, light contrast.

Beyond the classics, consider a simple coleslaw, pickled vegetables, or even a dollop of sour cream or apple sauce. For a heartier meal, a simple soup or a variety of crusty bread can round things out. The versatility of bratwurst and potatoes allows for a wide range of delicious pairings.

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FAQs About recipes with bratwurst and potatoes:

What goes well with bratwurst for dinner?

For dinner, bratwurst pairs excellently with potatoes prepared in various ways (roasted, mashed, pan-fried), sauerkraut, different types of mustard, crusty bread rolls, or traditional German potato salad. Roasted or sautéed onions and peppers are also great additions.

What do Germans eat with their bratwurst?

Germans typically eat bratwurst with sauerkraut, various kinds of mustard, and sometimes potato salad or fried potatoes. Hard rolls or pretzels are also common accompaniments to a traditional German bratwurst meal.

Do I have to boil brats before frying?

You do not have to boil all types of brats before frying. Uncooked brats can be cooked directly in a pan, often with a little water or beer to simmer first before browning. Fully cooked brats just need to be heated through and browned.

Should you poke holes in brats before baking?

You should not poke holes in uncooked fresh bratwurst before baking or cooking. Poking holes allows the flavorful juices and fats to leak out during cooking, resulting in a drier, less flavorful sausage.

How to make simple recipes with bratwurst and potatoes?

Simple recipes with bratwurst and potatoes often involve either cooking sliced or whole brats alongside cut potatoes on a single sheet pan in the oven, or pan-frying them together in a skillet on the stove with minimal seasoning and added vegetables.

What is a good recipe for bratwurst and potatoes in oven?

A good oven recipe is a sheet pan meal. Toss sliced potatoes and vegetables with oil and seasonings, add uncooked brats, and roast at 400°F until potatoes are crispy and brats are cooked through. This method offers easy prep and cleanup.

How do you make German bratwurst and potatoes?

To make a German-style dish, pan-fry sliced bratwurst and potatoes, often with onions, in a skillet until browned and tender. Finish by adding drained sauerkraut to heat through, serving with stone-ground or German mustard on the side.

What are common bratwurst and potatoes skillet recipes?

Common skillet recipes include pan-frying sliced bratwurst and diced potatoes, often with onions and seasonings. Variations include adding sauerkraut for a tangy dish or simmering everything in a sauce or broth for a stew-like meal.

Can you make a bratwurst and potatoes casserole?

Yes, you can make a bratwurst and potatoes casserole. This typically involves layering cooked bratwurst slices and par-cooked or raw potato slices with other ingredients like onions, peppers, cheese, or cream of mushroom soup, then baking until bubbly and cooked through.

Are there recipes with bratwurst and rice or pasta?

Yes, there are recipes combining bratwurst with rice or pasta, though potatoes are more traditional. You can slice cooked bratwurst and add it to pasta sauces or rice dishes, often alongside vegetables, for a hearty meal.

What vegetables can I add to bratwurst and potato sheet pan meals?

You can add various vegetables to sheet pan meals, including bell peppers, onions, carrots, zucchini, Brussels sprouts, broccoli florets, and asparagus. Choose vegetables that have similar cooking times to ensure everything is ready together.

How long does it take to cook bratwurst and potatoes in the oven?

Cooking bratwurst and potatoes on a sheet pan in the oven typically takes between 40 to 50 minutes at 400°F (200°C), depending on the size of the potato pieces and the thickness of the bratwurst.

How do you know when bratwurst is cooked all the way through?

For uncooked bratwurst, ensure it’s cooked all the way through by checking its internal temperature with a meat thermometer; it should reach 160°F (71°C). Cooked brats only need to be heated through until steaming hot.

What kind of potatoes are best for roasting with brats?

Waxy or medium-starch potatoes are best for roasting with brats as they hold their shape and get crispy edges. Good options include red potatoes, Yukon Gold potatoes, or fingerling potatoes. Avoid using high-starch Russets unless you cut them very evenly.

Summary:

Bratwurst and potatoes offer a winning combination for easy, satisfying dinners, whether you choose the simplicity of a sheet pan meal or the speed of a skillet dish. We’ve explored various recipes, from classic roasted versions to tangy sauerkraut skillet meals and comforting mashed potato pairings. By applying expert tips on ingredient selection, cooking techniques, and flavor enhancements, you can consistently create delicious results. Remember to use fresh ingredients, master your chosen cooking method, and don’t be afraid to customize with your favorite vegetables or seasonings. With these recipes and tips in hand, whipping up a fantastic bratwurst and potato dinner is easier than ever. What’s your favorite way to combine bratwurst and potatoes? Share your go-to recipe or tips in the comments below!