Bratwurst with Fall Vegetables
This terrific recipe comes from the Sept./Oct. 2017 issue of Midwest Living magazine. Nothing celebrates October like bratwurst, and this recipe is a perfect way to welcome autumn. It was an added bonus that this recipe calls for quite a bit of sage, as I have sage growing in my garden. The sage butter that is spooned over the dish makes it savory heaven. I know I will be making this wonderful meal for years to come, and I hope you enjoy it as much as my family and I do.
You can substitute turkey bratwurst for the pork bratwurst. Make sure you buy the uncooked variety.
When browning the butter, keep a careful eye on it. Butter will burn! You want a nice brown color, and the color of the butter changes fast.
Preparation time is 20 minutes. Total time is 1 hour.
Click here for a printable version of this recipe.
1/4 cup olive oil
1 small green cabbage (1 1/2 pounds), cut in 8 wedges through core
1 1/4 pounds fingerling potatoes, halved lengthwise
6 unpeeled garlic cloves, lightly crushed
4 fresh sage sprigs
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 uncooked bratwurst
1/4 cup butter
20 small sage leaves
Preheat oven to 425 degrees F. In a large bowl, toss the cabbage in oil. Lay the cabbage wedges on their sides on a foil-lined baking sheet after letting excess oil drip back into the bowl. Toss the potatoes in remaining oil. Place potatoes cut sides down on a second foil-lined baking sheet after letting excess oil drip back into the bowl. Nestle 3 garlic cloves and 2 sage sprigs in each pan and season with salt and pepper. Cover pans tightly with foil; roast for 20 minutes.
Remove foil from the pans. Lightly prick the bratwurst, and toss in the remaining oil; add to the pan with the cabbage. Switch pans to opposite oven racks, and continue roasting until everything is tender, golden and cooked through (bratwurst should reach 160 degrees F), about 5 minutes more. Transfer everything to a large platter. In a small skillet, melt the butter over medium heat until the foam just subsides. Add the sage leaves; cook until the butter is brown and nutty, and the sage is crisp, 30 to 60 seconds. Spoon mixture over everything. Makes 4 servings.
Per Serving: 641 cal, 46 g fat, 91 mg chol, 983 mg sodium, 39 g carbo, 7 g fiber, 19 g pro.
(edited by Anna Weicht)
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