Grilled Bratwurst and Onions
Serve with: Tomatoes — Grilled Baguette
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 478 |
| pro | 15 g |
| total fat | 35 g |
| sat. fat | 9 g |
| carb | 29 g |
| fibre | 5 g |
| chol | 46 mg |
| sodium | 436 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 14% |
| vit A | 8% |
| vit C | 125% |
| folate | 17% |
-
4 bratwurst sausages (about 1 lb/500 g)
2 red onions
1 each sweet green and yellow pepper
1/4 cup (50 mL) olive oil
1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
3 tbsp (50 mL) honey mustard
1 tbsp (15 mL) cider vinegar
Pinch each salt and pepper
Preparation:
Prick sausages all over with fork; place on baking sheet. Slice onions into 1/2-inch (1 cm) thick rounds. Quarter and seed green and yellow peppers. Add onions and peppers to baking sheet.
Brush 2 tbsp (25 mL) of the oil over sausages, onions and peppers; sprinkle with thyme. Transfer sausages to greased grill over medium-high heat; close lid and cook, turning occasionally, for 15 minutes.
Add onions and peppers to grill; close lid and cook, turning twice, for 10 minutes or until sausages are no longer pink inside and vegetables are tender-crisp. Transfer to plates.
Meanwhile, in small bowl, whisk together remaining oil, mustard, vinegar, salt and pepper; drizzle over sausages and vegetables.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »