More About This Recipe
I'm a weenie of a German. I hate the taste of sauerkraut and can't stand beer.
So what's a half-German girl to do this time of year, when folks everywhere pick up a stein and brat to celebrate the Old World traditions of Oktoberfest?
Punt, that's what.
Here's what I had in my fridge after a trip to the farmer's market: fresh bratwurst, beautiful fall apples, a pungent white onion, petite potatoes, red bell pepper, and asparagus.
Yes, asparagus. Work with me here. What it turned into was a Bavarian Grilled Brats and Veggies recipe that'll knock your lederhosen for a loop!
While the grill works its magic, prep whatever you want to serve this with. Wimpo German me opted out of sauerkraut and opted in angel-hair pasta. It'd be completely amazing over spätzle, too. (Find easy boxed spätzle at the grocery store.)
This cooks like a Porsche on the Autobahn, easy and fast, so when the meat is done and the veggies are caramelized and crisp-tender, plate 'er up. All grills heat differently. Monitor yours to make sure it's hot enough to cook the ingredients, but not too hot so they burn. Serve with a big ol' stein of beer. But I gotta say, it tasted mighty fine with red wine, too. Oh, did I forget to mention that I'm also half French?