Brats and Peppers Sheet Pan Dinner Recipe | Savory Nothings (2024)

Brats and Peppers Sheet Pan Dinner: An easy and delicious kitchen supper. Make it for your kids tonight – they’ll love it!

I know brats are not a very attractive food to photograph, but I do hope you’re going to give them a chance anyways. They taste amazing, and are so easy to make!

How this recipe works

• Place all the ingredients (apart from the liquid) in your biggest casserole dish and toss – no need to dirty an extra bowl!
• Turn the sausages about halfway through the cooking time and deglaze the dish with wine or stock
• Finish roasting until the sausages are browned and the potatoes are tender when pierced with a fork

This recipe comes from Mary Berry – a cook whom I adore and my entire family finds very incredibly weird. Tastes are different, but I sure hopeyou’re sharing my taste for an easy sausage supper 🙂

Recipe tips

1. When I photographed this recipe, we used the last few red peppers left over in our garden. Obviously we don’t have fresh red peppers anymore, so we used a jar of roasted ones. Tastes just as good!
2. Do use a coarse pork bratwurst for this – not the smooth-looking white Bavarian ones. You can use any variety you like – we had an Italian seasoned one.
3. If you’re not a fan of mushrooms you can just leave them out. It’s a pity, but you can because I like you 😉
4. If you have big eaters around the table, serve with a crusty homemade loaf of bread on the side. I definitely can’t do this dinner without a nice slice of country loaf.

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PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

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