Baked Bratwurst with Onions and Fingerling Potatoes

     We're having a new refrigerator delivered this week, to simplify the move I have been on a mission to clean out and cook the food from the old freezer.  I had a package of Johnsonville Bratwurst and was thinking of an easy way to prepare them in my dutch oven.  Of course everyone knows the best way to cook them is to simmer them in beer then throw them on the grill, but you can also bake them with potatoes and onions in your dutch oven and they come out tender, juicy and full of flavor. In my 10 inch dutch oven I tossed them with fingerling potatoes and sliced onions then cooked them in a hot oven for one hour.  They baked with 10 coals around the bottom and 24-26 on the lid.  I got side tracked while they were cooking but would suggest giving them a stir halfway through cooking time.  An easy one pot dinner with very little prep work, slice up some hearty brown bread and enjoy! 

Baked Bratwurst with Onions and Fingerling Potatoes
4-6 uncooked bratwurst
4-6 fingerling or small new potatoes with the skin on
2 large onions, sliced
1 Tblsp olive oil
1 Tblsp spicy brown mustard

     Lightly oil or spray dutch oven.
     Combine olive oil and mustard in small bowl; mix well.
     Place bratwurst and potatoes in prepared oven, cover evenly with onions.
     Pour mustard mixture over all, toss lightly until coated.
     Bake at 400 degrees for 50-60 minutes, stirring halfway, or until bratwurst are brown and potatoes are tender.

Toss brats, onions and potatoes with mustard and olive oil

Bake in a hot oven for 50-60 minutes

An easy cool weather supper