You can call it a Bratwurst and Gravy Baked Potato, or, for fun, I like to call it a Bangers and Baked. It's my German-inspired riff on the British classic bangers and mashed except this is cooked and crumbled bratwurst and gravy served over a fluffy baked potato! YUM!
I have plenty more German and German-inspired recipes on my site that I know you'll enjoy. Have a look at these featured items: German Zucker Kuchen, Layered Spaetzle and Cheese Casserole, Ground Beef Sauerbraten Goulash, and German Onion Soup with Beer and Bratwurst.
This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.
Table of Contents Found Here
- Bangers and Baked Ingredient List:
- Ingredient Information:
- Necessary kitchen tools and equipment
- What are bangers and mash?
- Swap-out or add-in suggestions:
- Can other sausages or meat be used for this recipe?
- How to remove the casings from sausage?
- Can this recipe be made vegan?
- What meat is in bratwurst?
- Can this dish be frozen after cooking?
- Additional bratwurst recipes you'll enjoy
- Printable Recipe Card
- Please comment if you've made this recipe.
Bangers and Baked Ingredient List:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient Information:
BRATWURST - If you can find bulk bratwurst without the casings, that would be great. I typically only see Italian sausage sold in bulk like that. With the casings removed, you'll need 1 pound of bulk bratwurst or five uncooked bratwurst.
SHALLOTS - I chose to use shallots for the gravy because I love that their flavor is a cross between onion and garlic.
You will need approximately two tablespoons of finely chopped scallions, which is roughly 2 large shallots. Using more or less than 2 tablespoons of shallots won't make a big difference either way.
BUTTER - The butter (I use salted) in this dish adds richness to the gravy and helps thicken the sauce (a roux) once combined with the all-purpose flour. You will need three tablespoons of butter.
ALL-PURPOSE FLOUR - When combined with the melted butter, all-purpose flour makes the thickening agent (roux) magically transforming the gravy from thin and watery to thick and rich.
Once the flour has been added to the melted butter, stir the contents of the skillet well and cook for 1-2 minutes before adding the liquid. Cooking the roux lightly will toast the flour slightly to develop the completed gravy's flavor and color.
BEEF BROTH or STOCK - I used homemade beef stock (also known as bone broth) because that's what I had in my freezer. However, you can also use chicken stock (or broth) if you prefer.
WHOLE GRAIN MUSTARD - The bold and hearty German flavor and texture the whole grain mustard provides to the gravy is amazing.
Feel free to use your favorite type of mustard if not a whole grain variety, but if using a yellow hot dog mustard, use it sparingly and taste as you go so it won't overpower the gravy flavor.
CARAWAY SEED - For me, the caraway seed really takes this recipe to epic proportions. I love the flavor and bite of caraway seeds, but if you're not a fan, you can omit it completely or cut back on the amount called for in this recipe.
GARLIC POWDER - Everything savory is better with garlic. At least, that's my motto, and I'm sticking to it.
Feel free to omit the garlic powder if you're not a fan, or you can increase the quantity called for in the list of ingredients. If that's what you do, please know you're my kind of folk! LOL
BAKED RUSSET POTATOES - While the brats and gravy are cooking away on the stovetop, cook the russet potatoes as you normally do for making baked potatoes.
Be my guest if you favor cooking them in the oven or air fryer. When looking for something quick and convenient, I choose the microwave to make one (or more) baked potatoes at a time.
SALT AND PEPPER - Kosher salt and freshly cracked black pepper are what I always use and what the recipe is written using.
Please note the gray box below if using iodized table salt instead of coarse kosher salt.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Necessary kitchen tools and equipment
- large skillet
- chef's knife
- measuring cups and spoons
- slotted spatula
- serving spoon
What are bangers and mash?
Bangers and mash is a traditional British dish that dates back to the early 20th century.
Bangers are sausages and mash are mashed potatoes. Bangers and mash are cooked sausages served over mashed potatoes and covered in an onion gravy.
Swap-out or add-in suggestions:
Feel free to use minced (or sliced) onion instead of the shallots if desired.
Vegetable broth, chicken stock (or broth), and even beer can be swapped instead of beef stock if you wish.
Below are some suggestions for swapping out other ground meats instead of the bratwurst if desired.
Can other sausages or meat be used for this recipe?
Sure.
Feel free to play with this recipe to suit your taste and budget as needed.
Italian sausage, ground beef, turkey, or chicken may all be used in place of the bratwurst if preferred.
How to remove the casings from sausage?
Use a paring or chef's knife to split the sausage casings open and then peel the sausage meat out. It's super simple to do.
Discard the casings, brown, and crumble the meat as the recipe instructs.
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
Can this recipe be made vegan?
Yep!
Using your favorite plant-based meat option would be a perfect option for vegans, as long as you swap the beef or chicken stock with vegetable broth.
What meat is in bratwurst?
Bratwurst sausages are primarily made of pork, but some bratwurst may also be a combination pork, veal, and sometimes beef.
Can this dish be frozen after cooking?
You bet!
You can freeze the sausage gravy separately, or freeze the sausage and gravy topped baked potato as one. The choice is yours.
Store in an airtight freezer container and freeze for up to 3 months.
I like to use these dissolvable content labels for adding dates and container content information to the outside of refrigerator and freezer packages.
Additional bratwurst recipes you'll enjoy
Flaky and delicious Upside-Down Bratwurst and Cheese Pastry Appetizers are a taste treat you didn't know you needed. They're easy and fun to make and perfect to serve for a party or casual dinner by the fire or television.
Pan Seared Bratwurst in Pumpkin Curry Sauce is a quick meal that can be on the table in 30 minutes. This dish has an old world-flavor but with a seasonal twist you'll love!
Bratwurst Appetizer Bites are just the thing to serve during a party or for game day. They're also super simple to make and everybody loves them! SCORE!
My recipe for Bratwurst on a Stick with Fried Cornmeal Beer Batter is a fun and deliciously different take on a corn dog. It's the best, make that WURST, corn dog you'll ever eat!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Bratwurst and Gravy Baked Potatoes
Equipment
- microwave for cooking baked potatoes
- serving spoon
Ingredients
- 5 each uncooked bratwurst casings removed
- 2 large (approximately 2 tablespoons) shallots, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef stock chicken stock also works
- 1 tablespoon whole grain mustard
- 1½ teaspoons caraway seeds
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon chopped parsley or chives, if desired optional
- 4 large russet potatoes cooked through
Instructions
- Remove the meat from the bratwurst casings (discard the casings) and add the meat into a large skillet over medium heat. As the bratwurst browns crumble it into small bits with a slotted spatula.
- As the meat is browning add the minced shallots to the skillet and cook together until the bratwurst is no longer pink.
- When the meat if fully cooked, reduce the heat under the skillet to medium-low and add the butter. Once melted, add the flour to the skillet stirring well to combine the flour, melted butter, and bratwurst.
- After cooking for 2 minutes, return the heat to medium and add in the beef stock. Stir well to combine and continue cooking, stirring frequently until the gravy thickens.
- As the gravy thickens, cook the russet potatoes in the microwave oven until fully cooked.
- To complete the sausage gravy add the mustard, caraway seeds, garlic powder, salt and pepper into the skillet and cook for an additional 3-4 minutes.
- To serve, spoon the bratwurst and gravy over the split baked potatoes and top with chopped fresh parsley or chives as garnish, if desired.
Notes
Nutrition
I sincerely hope you'll enjoy making (and eating) this fun new way to eat bratwurst sausages with this fun German-inspired mash up of the British classic I playfully call Bangers and Baked.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Comments
No Comments