Dutch Oven Beer Brats and Potatoes Recipe

Cooking.Outdoors's picture

Sep. 09, 2014

This recipe comes from my good friends over at Klondike Brands Potatoes. Dutch oven cooking is one of my favorite techniques for bring out all the flavors in a recipe, plus cooking in a Dutch oven make this recipe easy to cook anywhere. Beer Brats and Potatoes would certainly be perfect for tailgating, camping, beach party and good old fashioned backyard cooking.

I used a 12 Camp Chef Dutch oven and their Somerset II gas stove to cook my Beer Brats and Potatoes recipe


Potatoes 6 (Klondike Rose or Golddust)
Olive oil 2 Tablespoon
Beer 2 Can (20 oz)
Bratwurst 1 Pound
Yellow onion 1 Large , finely chopped
Garlic 5 Clove (25 gm) , minced
Fennel seed 1 Teaspoon
Red bell pepper 1 Large , chopped
Steak seasoning 2 Teaspoon
Fresh cilantro 1/2 Cup (8 tbs) , chopped
Diced tomatoes 1/2 Cup (8 tbs)



1. Heat beer in a dutch oven on the stove. Add potatoes, brats and onions. Cook it gently. Simmer until everything is done.

2. Carefully remove the brats when they reach upto 160 F. Drain them on paper towel.

3. Heat olive oil in a pan. Add fennel seeds, garlic and bell peppers. Saute unil tender.Add brats and brown it up. Remove when done, place them in a deep dish.

4. Add potatoes and onion to the pan and cook them for few minutes.

5. Coat brats with steak seasoning, cilantro and tomatoes. Arrange the potatoes, bell pepper and onions over the brats. 



6. Pour some beer liquid over the sausages and vegetables and serve.


Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 922Calories from Fat 370

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 966 mg40.25%

Total Carbohydrates 87 g29%

Dietary Fiber 10 g40%

Sugars 6 g

Protein 30 g60%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet