Up until the relatively recent trend of using a single sheet pan to make dinner, there were any number of ways bratwurst was cooked. From grilled, to cooked in beer on the stove, to pan fried, to baked, to even boiled, there have been no shortage of recommended methods as to how to make bratwurst. Whether you were born and raised in Wisconsin (aka home of the beer brat), look forward to celebrating Oktoberfest, or just love a good brat, more than likely you have very definitive opinions on not just the best way to cook bratwurst, but how it should be served. And, of course, there are no shortage of recommended toppings for you to choose from. Everything from ketchup, yellow mustard, stone ground mustard, coarse grain mustard, grilled onions, raw diced onions, sauerkraut, coleslaw, relish, sautéed peppers, cheese, to yes, even jalapeños (no thank you). The topping decisions you make will reveal much about you. Last, but not least, what you put your brat "in" is an equally important decision and not one without a plethora of opinions. Because not all buns are created equal, one must choose their buns wisely. Some will shudder at the thought of serving, let alone eating, a bratwurst in a pre-sliced hot dog bun, whether or not it's lightly toasted. Maybe the best advice one can give with regard to selecting a great bratwurst bun is to make certain its' one that will hold up to the liquidity of the toppings and condiments as well as be strong enough to hold the bratwurst.
In other words, how one makes and eats bratwurst can be serious, rule-laden business for some. Who knew, right?
With all due respect to those of you having a strong allegiance to a certain bratwurst cooking technique and the selection of garnishments, let me try enticing you with this Sheet Pan Bratwurst, Sweet Peppers, and Onions dish. One easy enough to prepare for a delicious week night meal, impressive enough to serve at a weekend gathering with family and/or friends, and optimizing the flavor of bratwurst! If, by chance, you have yet to jump on the sheet pan dinner bandwagon, here's your opportunity! And for those of you looking for simple to make, highly flavorful, satisfying meals, this Sheet Pan Bratwurst, Sweet Peppers and Onions is calling your name.
Sweet bell peppers, sweet onions, olive oil, Kosher salt, black pepper, and bratwurst. Six ingredients all get mixed together on a (non-teflon) sheet pan before going into a preheated oven. How easy is that?
The total cooking time will range from 46-48 minutes. The sheet pan will first go into a preheated 375 degree (F) oven and bake for 20 minutes. After rotating the tray, the oven temperature is increased to 400 degrees (F) and it all gets baked for another 20 minutes. To finish it all off, the oven temperature is increased to 500 degrees and the mixture bakes for another 3-4 minutes. After the bratwurst over, the oven temperature is increased one last time to broil (or left at 500 degrees) for the final 3-4 minutes of cooking. After this multi-step baking process, the bratwurst should look beautifully browned and the peppers and onions cooked perfectly tender.
I have gone on endlessly about presentation in prior posts. So what I am about to say may surprise or rather shock some of you.
When it comes to serving the Sheet Pan Bratwurst, Sweet Peppers and Onions you have two options. Transfer the cooked bratwurst, peppers, and onions to a serving platter or serve it all on the sheet pan. Yes, I am actually suggesting you serve this meal on the sheet pan it was cooked on!
As far as what condiments or toppings to serve with this dish, well choose what you like. But definitely consider serving the bratwurst with some dijon and coarsely ground mustard. And some iced cold beer, of course.
This Sheet Pan Bratwurst, Sweet Peppers and Onions has so much flavor and is so visually appealing it's likely to be a meal you put on repeat. Whether served on a platter or a sheet pan, it is one definitely hard to resist! If you have never made a sheet pan dinner before, this may be the one to open up your sheet pan door of possibilities. More importantly, if you have never made bratwurst on a sheet pan before, well, this just might be the "living your best life" way of eating it! Just saying.
Recipe
Sheet Pan Bratwurst, Sweet Peppers and Onions
Serves 4-6
Ingredients
3 large bell peppers (preferably one red, one orange and one yellow), cut into 1/4" strips
2 large sweet onions, cut into 1/4" strips
6 fresh, good quality bratwurst (about 1 1/2 - 1 3/4 pounds of meat in total)
3 Tablespoons olive oil
1 round teaspoon Kosher salt
1/2 teaspoon black pepper
6 brioche or hoagie rolls, split and lightly toasted
Dijon and/or coarse ground dijon mustard
Directions
1. Preheat oven to 375 degrees (F).
2. Place the sliced peppers, onions, and bratwurst on a large sheet pan. Drizzle on the olive oil and toss until everything looks lightly coated. Sprinkle with the Kosher salt and pepper. Make 6 pierces into each bratwurst with a skewer or toothpick. Note: Make certain your bratwursts are spread out on the pan.
3. Bake for 20 minutes at 375 degrees (F) for 20 minutes. Rotate the tray and increase the oven temperature to 400 degrees (F). Continue baking for another 20 minutes.
4. Increase the oven temperature to 500 degrees (F) and bake for 3-4 minutes.
5. Turn the bratwursts over and increase the oven temperature to broil. Broil for 3-4 minutes (or keep the oven at 500 degrees for the additional time). Remove the pan from the oven.
6. Place a cooked bratwurst into each roll and generously top with the peppers and onions. Serve with small bowls of dijon and/or coarse ground dijon mustard. Serve the bratwurst on the sheet pan or transfer to a platter.