Bratwurst, Potato, and Mustard Kraut Foil Packets
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 cup beer (such as a lager or pilsner) or chicken broth
1 tbsp. Worcestershire sauce
3 tbsp. melted butter
1 tbsp. Cajun seasoning
1 ½ tbsp. cornstarch
1 ½ lbs. small yellow or red potatoes, cut into quarters
½ large red onion, thinly sliced
1 16 oz. jar Frank’s Mustard Kraut, lightly drained
5 uncooked bratwurst (about 19 oz.)
Minced fresh parsley for garnish (optional)
Aluminum foil
Cooking spray
Instructions
- In a small mixing bowl, add the beer or chicken broth, Worcestershire sauce, melted butter, Cajun seasoning, and cornstarch. Whisk until everything is fully combined and smooth. Set aside.
- Next, cut five pieces of aluminum foil, about 12” by 12” and lay flat on your counter or workspace. Spray each with cooking spray. Divide the potatoes and onion evenly between the sheets of foil. Next, add a heaping quarter cup of the mustard kraut on top of each potato and onion mixture. Pierce each bratwurst with a fork or small, sharp knife and place one brat on the top of each portion of kraut.
- Carefully fold up the edges of each sheet of foil to create a well. Divide the beer/chicken broth mixture between the packets – each packet should get about ¼ cup of liquid. Next, fold up the foil edges around each packet, leaving a small hole in the top for steam to escape.
- To cook on the grill: Preheat your grill to medium/high heat. Place the packets on the grill grate and cover. Cook for 25 to 30 minutes, or until the potatoes are tender and the bratwurst are cooked through – their internal temperature should reach 165 degrees F.
- To cook in the oven: Preheat your oven to 425 degrees F. Place the foil packets on a rimmed baking sheet and cook for 25 to 35 minutes.
- Let the packets cool for a few minutes and carefully open the tops. Garnish with minced parsley, if desired, and serve.
