Bratwurst is something I only eat once in a blue moon but when I have it, OMG it’s soooo good. When my bratwurst craving came back this time I decided to try a little trick that I discovered with my Roasted Kielbasa and Cabbage Dinner recipe—tossing the vegetables in a vinaigrette instead of just oil and spices. Because I eat my bratwurst with mustard, just like I do my kielbasa, I made the same deliciously tangy stone ground mustard vinaigrette to season my Roasted Bratwurst with Peppers and Onions.
The combination of the tangy vinaigrette and the sweet caramelized peppers and onions made an incredible pairing with the savory bratwurst. This, my friends, is a winner.
How to Serve Roasted Bratwurst with Peppers and Onions
I added more mustard and some cheese as optional toppings in the price break down, but honestly, these puppies are great on their own with just the roasted peppers stuffed into a soft toasted bun. But I’m curious, what do you like to top your bratwurst with? Tell me in the comments below!
How to Store the Leftovers
If you know you’re not going to eat all five brats in one sitting, only stuff fill the buns of the ones you’re going to eat immediately. Package up the remaining roasted bratwurst, peppers, and onions into an air-tight container, and keep refrigerated for up to about 4 days. You can reheat the brats and vegetables in the microwave, stuff into a bun, then enjoy!
What Else Can I Add to My Bratswurst?
I’ve been obsessed with sauerkraut lately, so I like to put a couple spoonfuls of that on top of the peppers and onions, and it’s absolutely divine. Surprisingly, pickled jalapeños are also pretty good on these!
Love Bratwurst? You should also try Bratwurst and Sauerkraut!
Roasted Bratwurst with Peppers and Onions
Servings 5Ingredients
- 2 Tbsp olive oil ($0.26)
- 1 Tbsp red wine vinegar ($0.10)
- 1/2 Tbsp stone ground or whole grain mustard* ($0.03)
- 1/4 tsp garlic powder ($0.02)
- 1/8 tsp salt ($0.01)
- Freshly cracked pepper ($0.05)
- 3 bell peppers (any color) ($2.57)
- 1 onion ($0.28)
- 5 bratwurst links ($3.49)
- 5 buns ($1.56)
- 2 oz. cheddar (optional topping) ($0.50)
- 4 Tbsp mustard (optional topping) ($0.24)
Instructions
- Preheat the oven to 400ºF. In a small bowl stir together the olive oil, red wine vinegar, stone ground mustard, garlic powder, salt, and pepper. Set the vinaigrette aside.
- Slice the bell peppers and onion into 1/4-inch strips and place them on a large baking sheet. Add the bratwurst links to the baking sheet, then drizzle the vinaigrette over top. Toss the peppers, onions, and bratwurst until everything is coated in vinaigrette.
- Place the baking sheet in the oven and roast for 20 minutes, then give everything a good stir. Return the baking sheet to the oven and roast for another 20-25 minutes, or until the bratwurst, peppers, and onions, have browned on the edges.
- Stuff the bratwurst, peppers, and onions into the buns and top with shredded cheddar if desired. Place them back in the oven for about 5 minutes to melt the cheese and toast the buns. Top with more mustard just before serving.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
The white dish shown here is a white enamelware roasting pan from Rove and Swig (affiliate link).
How to Make Oven Roasted Bratwurst – Step by Step Photos
Preheat the oven to 400ºF. In a small bowl stir or whisk together 2 Tbsp olive oil, 1 Tbsp red wine vinegar, 1/2 Tbsp stone ground mustard, 1/4 tsp garlic powder, 1/8 tsp salt, and some freshly cracked pepper.
Slice three bell peppers and one onion into 1/4-inch thick strips. I like to use two green bell peppers because they are less expensive, and one of another color for variety. Place the sliced vegetables on a large baking sheet with five bratwurst links, then drizzle the vinaigrette over top. Toss the bratwurst and vegetables until everything is coated in the vinaigrette.
Roast the bratwurst and vegetables for 20 minutes, then give everything a good stir. Bake for a additional 20-25 minutes, or until everything has browned on the edges.
Stuff the bratwurst, peppers, and onions into the buns. Top with a little shredded cheddar, if you like…
Bake for another 5 minutes, or until the cheese is melted and the buns are slightly toasted. Top with mustard just before serving.
Love Bratwurst? Try our Bratwurst and Sauerkraut recipe!
Nelly I would love to receive some of your favorite brats recipes i enjoy trying new recipe especially the ones that comes from long ago
This recipe was great! I think next time I might add some red pepper flakes to the vinaigrette to give it just a little spice.
Hello, I’m from Germany and the Bratwurst came from us. We eat this with Sauerkraut and potatoes, but only to christmas (in our department, we called the Bratwurst “Roster” in eastgermany). the Bratwurst alone we eat this to a barbecue and every Time in the year. The best Bratwurst are made in the federal State Thüringen! When You are interested I can give you any old german recipes :)
My mom was from Hamburg Germany and used to make pig ears. They were donuts shaped as pig ears best recipe ever. Do you know the recipe? We lost mom two years ago.
doubled the recipe, had a large group coming. cooked them initially to 22 and second time to 23 cos i forgot! some of the veggies were a bit burnt. next time i will keep it 20/23. I transferred them to a crockpot and set the dial on warm. well that part completely made those onions and pepper melt. Used some sweet hot dog buns and by god the tastes were incredible. I hadn’t had a good brat like that in a long time. my mother even commented the onions were “perfect”. the drippings were a big greasy, but im assumning that’s from the brats and not the olive oil used in the vinagrette.
Yum! Absolute perfection!
Winner! Like others, I used the precooked brats. Twenty minutes was enough time to fully cook everything when sliced very finely. We left the cheese off and it was still delicious, this is going in our favorites.
Ooooh maan and woman and child…I come from the land of bratwurst and
1) they don’t look that good here
2) NOBODY cooks them into something so delicious looking.
It’ like it’s too much..and even cheese on top!! I never considered bread with stuff inside a meal (it’s cultural) but that has to be the one dish to change my opinion forever.
I doubled the recipe and it turned out excellent. Cooked it about an extra 20 minutes. The brats still got good browning on them. It prolly was still done in the normal time but the extra 20 gave a little bit color on everything.
I got bratwursts that say fully cooked on the package- do I still need to roast for same amount of time?
I would only cook them until they brown on the outside. Since they’re already cooked they may dry out if they stay in the oven the entire time.
It never occurred to me to roast sausages. This is an excellent recipe, could easily be adapted for Italian sausages with the addition of Italian herbs and (maybe) skipping the mustard. Thanks!
Like the idea of oven roasting it all together. For our family sauerkraut is a must with bratwurst!!
This was great! I really love it for the technique – somehow I’ve never thought to roast sausage, peppers and onions all on one pan. I’ve always done it either in separate saute pans on the stove or on the grill, but this is so much easier, and still delicious! The sausage still browns, and the peppers and onions soften up so it’s easy to bite through them instead of pulling them out of the bun every time you try to take a bite. The mustard vinaigrette added some flavor to the peppers and onions, but I think I might increase the mustard next time for a little more zing. I think this roasting technique would also work well with Italian sausages, though I’d probably leave out the mustard for that one. Thanks for another easy and delicious recipe, Beth!
I agree that cheese isn’t necessary, and I love the roasted peppers and onions. We don’t do brats often and I usually serve them with sauteed onions and mustard only. I love the roasted vs grilled option. I’ll add some garlic cloves and a sliced poblano pepper to the roasting pan–just a little spice. I’ll also double the mustard in the vinaigrette. My supermarket sells fresh chilis for $2.29 per lb, and since I don’t always check the slip closer, was surprised to notice that a fresh poblano and all of its bright flavor and color usually costs me less than $.50 (week after week they appear on the receipts at 32-39 cents). This looks like a perfect Saturday night supper–fast and easy after a day spent with errands, chores, and family
I love that baking pan! Where did you purchase it?
I got it online from a store called Rove and Swig. They have all sorts of cool enamelware! :)
I am 60 and still learning to cook. For budget reasons as you said in your bio. My sister inspired me with a picture of roasted bratwurst she made. Bratwurst was on sale as were all the colors of peppers. I found your recipe. So good. Company worthy good. Thank you so very much. I am going to look at your other recipes now.
This looks so delicious!
Kari
http://sweetteasweetie.com/easy-apple-pocket-pies/