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This bratwurst stir-fry was different. And very tasty. I never thought about cooking bratwurst in a wok ala stir-fry. I’m usually a grill-my-brats kinda guy. This dish is like having a bratwurst dinner, including potatoes and vegetables, all in one! And of course there’s mustard! You can’t have bratwurst without mustard.

Get Some Texture

Make sure to get the bratwurst ‘bites’ in this bratwurst stir-fry nicely browned and slightly crispy around the edges. You want a little contrast with the rest of the dish of tender potatoes, squash, peppers and onions. Plus, it gives the bratwurst that almost-grilled texture. If you want a little more crunch, feel free to add a little peeled and diced apple.

Go Mustardy

I wanted a fairly strong mustard flavor so I used a good, grainy mustard when I made this. I also used a bit more than the recipe calls for.

Kenmore Hammond Flat Bottom Carbon Steel Wok, 14-Inch, Black

Also try my bratwurst-stuffed mushrooms.

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4 from 1 vote

Bratwurst Stir-Fry

Not your normal stir-fry!

Course Main

Cuisine American

Keyword stir fry

Prep Time 15

Cook Time 25

Servings

Calories 2641kcal

Ingredients

1 tablespoon vegetable oil
1 pound bratwurst cut into 1" pieces
3 large red potatoes cut into bite-sized chunks
2 yellow summer squash sliced
1 red bell pepper cored, seeded, sliced thin
1 green bell pepper cored, seeded, sliced thin
2 small white onions sliced
2 cloves garlic minced
3 tablespoons honey mustard or use a grainy mustard
6 ounces light beer
2 tablespoons Worcestershire sauce
kosher salt to taste
ground black pepper to taste
2 green onions chopped, for topping

Instructions

Heat the oil in a large skillet over wok over medium-high heat.
Add the bratwurst pieces and cook, stirring often, until lightly browned and getting crispy around the edges, 5 or so minutes. Remove with a slotted spoon to a plate or small bowl.
Add the potato chunks and cook for 5 minutes or until just starting to soften. Remove to the plate with the bratwurst.
Add the squash and cook until just tender, 2-3 minutes. Remove to the plate with the bratwurst.
Add the bell peppers and onions and cook until tender, stirring, 3-4 minutes.
Add the bratwurst, potatoes and squash back to the skillet.
Stir in the garlic and cook 3 minutes.
In a small bowl, whisk together the mustard, beer and Worcestershire sauce. Add to the meat mixture.
Reduce heat to medium-low. Simmer slowly, stirring occasionally, until the sauce reduces slightly. Taste and add salt and pepper to taste. You may also want to add more mustard.
Serve garnished with the green onions.

Notes

You can use any combination of vegetables you want. Always start cooking the thicker, harder vegetables (such as carrots) first since they take longer to cook.