One-Pan Bratwurst Dinner, Potato Salad and Caramelized Pears | Full Episode | Julia at Home (S2 E2)

bratwurst

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories, while processed cheese is often cheaper.

Preheat the oven to 425°F.

Cut 1 pound of baby red potatoes in half, ensuring the cut sides will face down on the baking sheet.

Toss the halved potatoes with 2 tablespoons of olive oil, salt, and pepper in a bowl.

Slice 1 red onion thinly after trimming the ends and removing the outer skin.

Toss the sliced onions with 1 tablespoon of olive oil in a bowl.

Heat a baking sheet in the oven until hot.

Place the bratwursts on one side of the hot baking sheet and the potatoes on the other side, cut sides down.

Add the onions around the bratwursts on the baking sheet.

Roast everything in the oven for about 30 minutes, flipping the bratwursts halfway through to ensure even browning.

Prepare homemade whole grain mustard by soaking 1/3 cup each of yellow and brown mustard seeds in 1/2 cup of water and 3/4 cup of cider vinegar for at least 8 hours.

After soaking, grind the mustard seeds in a food processor, reserving half a cup of seeds for texture.

Add 2 tablespoons of brown sugar and 1 1/4 teaspoons of table salt to the ground mustard seeds and process until smooth.

Stir in the reserved whole mustard seeds and transfer the mustard to jars, letting it sit at room temperature for a day or two before refrigerating.

Make a dressing for the potatoes by mixing 2 tablespoons of red wine vinegar with 4 tablespoons of olive oil.

Toss the roasted potatoes with the dressing and add baby kale and radishes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens