• 32 regular brats (two 18×2 packages)
• 8 large onions, sliced
• 12 bell peppers, sliced (mix red/yellow/green)
• 12 cloves garlic, minced
• Optional: 16 oz mushrooms, sliced
• 1 can tomato sauce
• 2 cups chicken broth
• 2 cans (14.5 oz each) diced tomatoes
• 2 tbsp Italian seasoning
• 2 tsp dried basil
• 2 tsp dried oregano
• 2 tsp fennel seed
• 2 tsp black pepper
• 4 tbsp olive oil
INSTRUCTIONS
1. Brown the whole brats Grill (best flavor): Grill over medium heat until browned with grill marks. Do not cook through.
OR
Oven (easiest for 32):
Preheat to 425°F. Line 2 pans with foil and lightly oil.
Roast 18–22 minutes, flipping halfway, until browned.
Do not fully cook.
2. Cook the peppers & onions In a large stockpot, heat 4 tbsp olive oil.
Add onions + peppers; cook 12–15 minutes until softened. Add garlic; cook 1 minute.
3. Build the Italian sauce Add:
• Tomato sauce
• Diced tomatoes
• Chicken broth
• All seasonings (Italian seasoning, basil, oregano, fennel, crushed red pepper, salt, pepper)
4. Add whole brats Nestle all 32 browned brats into the pot, pushing them into the peppers/onions/sauce.
5. Simmer Bring to a gentle simmer. Cover and cook 45–60 minutes on low. Brats finish cooking and absorb the Italian flavors.
