Bratwurst Supper Recipe

By carol gorman

Ingredients

• 3 pounds uncooked bratwurst links
• 3 pounds small red potatoes, cut into wedges
• 1 pound baby carrots
• 1 large red onion, sliced and separated into rings
• 2 jars (4-1/2 ounces each) whole mushrooms, drained
• 1/4 cup butter, cubed
• 1 envelope onion soup mix
• 2 tablespoons soy sauce
• 1/2 teaspoon pepper

Details

Servings 12
Preparation time 10mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

For each of two foil packets, arrange a double thickness of heavy-duty foil (about 17x15 in.) on a flat surface.

Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the two double-layer foil pieces. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming two large packets. Seal tightly; turn to coat.

Grill, covered, over medium heat for 23-28 minutes on each side or until vegetables are tender and sausage is no longer pink.
Yield: 12 servings.