Grilled Bratwurst Boil + Herb Pasta

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

We’re celebrating #bratsgiving with a fun twist on the classic crab + shrimp boil foil packets recipe by using pasta with herbs, bratwurst, and fresh veggies. 

Grilled Bratwurst Boil + Herb Pasta

I love the whole crab boil concept, and so in the spirit of Midwest improvisation if you can’t get to the beach and crabs are non-residential you do what any honorable and self-respecting home cook would do, you make a Grilled Bratwurst Boil + Herb Pasta. No beach. No seaweed. No Crab. But it’s not about the stuff I don’t have as it is about the ingredients I have readily on hand.  

We used lots of seasonal fresh veggies like sweet corn on the cob, farmer’s market red and green bell peppers, red onions and delicious zucchini. And we can’t forget the star of the show, the Limited Edition Johnsonville Jalapeno Cheddar, and Firecracker Bratwurst. 

Right now at Meijer, you will find #bratsgiving. Bratsgiving, also known as National Bratwurst Day is on August 16th! Meijer and Johnsonville are encouraging fans to try this new flavor on their grill, and share their favorite #bratsgiving celebration or recipe idea. You will be able to find these limited edition flavors in Meijer stores from August 1st through August 12th. 

One cool thing Meijer and Johnsonville are doing together is recognizing the Comstock Township Fire & Rescue team after their fire chief was killed back in June while assisting with a car accident. The couple’s wish was for a bratsgiving BBQ celebration, which happened last night, August 9th. 

Now Meijer and Johnsonville wants to see how you celebrate by hosting your own #bratsgiving with Johnsonville brats and sausages! Derrick and I came up with a fun twist on the crab boil, by creating a Grilled Bratwurst Boil with Herb Pasta. You can grab the recipe below to make it for your celebration, or make your own. 

Ingredients:

• 1 package Johnsonville Limited Edition Bratwurst {Firecracker + Jalapeno Cheddar}
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large sweet red bell pepper, cut into 1-inch pieces
• 1 large Spanish or red onion, cut into 1-inch wedges
• 1 large green zucchini, cut into thin rounds
• 2 sweet corn cobs cut into 2 1/2-inch pieces
• 2 tablespoons extra virgin olive oil
• 3 cups rotini pasta
• 1 large sheet of foil

Directions:

1. Prepare charcoal grill ahead of time. I use 3/4 filled chimney of charcoal.
2. Once the coals are hot, brush the sheet of foil with olive oil, set aside
3. Cut the bratwurst into chunks, and set aside.
4. Into a large bowl add the sweet corn, green and red bell peppers, red onions, and zucchini and toss with extra virgin olive oil, sea salt and freshly ground black peppercorns. Add the bratwurst chunks. Transfer the mixture onto the prepared foil. Fold the side up over the mixture and place foil package about eight (8) away from the charcoal. Close the lid and cook for minutes or until the bratwurst is cooked through.
5. While the Grilled Bratwurst Boil is cooking prepare the Rotini pasta according to the package directions. Drain pasta when finished and place into a bowl. Toss the pasta with the Herb Pesto until the pasta is evenly coated. When the Grilled Bratwurst Boil is finished open each foil package and spoon pasta over the mixture. Serve.

Herb Pesto

Ingredients:

• 1/2 cup fresh parsley
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh rosemary
• 2 1/2 tablespoon extra virgin olive oil
• 6-8 large fresh basil leaves
• 1/2 tablespoon freshly cracked black peppercorns
• 1/2 teaspoon sea salt

Directions:

1. Place ingredients into a food processor and pulse until smooth. Use immediately.

Johnsonville and Meijer’s request: Create a #Bratsgiving recipe, using one of the limited edition flavors listed above, snap a photo (or a selfie) and post it on your social media platform. Use the hashtag #bratsgiving and tag Johnsonville in it.

P.S. There is a $2/4 mPerk coupon you can clip to your mPerk account and use it when picking up your Limited Edition Johnsonville Jalapeno Cheddar, and Firecracker Bratwurst!

What are you going to create? 

Need a few bratwurst recipe ideas? Check these out:

• Wild Rice with Brats & Vegetables
• Bacon Wrapped Cheddar Brats
• Instant Pot Recipe: Sausage Cacciatore
• How To Easily Clean Your Kitchen Appliances & Chili Cheese Brat Recipe

Grilled Bratwurst Boil + Herb Pasta

5 from 1 vote

Print Pin Rate

Servings: 0

Author: This Worthey Life

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Ingredients

 

1x2x3x4x5x

• Ingredients:
• 1 package Johnsonville Limited Edition Bratwurst {Firecracker + Jalapeno Cheddar}
• 1 large green bell pepper cut into 1-inch pieces
• 1 large sweet red bell pepper cut into 1-inch pieces
• 1 large Spanish or red onion cut into 1-inch wedges
• 1 large green zucchini cut into thin rounds
• 2 sweet corn cobs cut into 2 1/2-inch pieces
• 2 tablespoons extra virgin olive oil
• 3 cups rotini pasta
• 1 large sheet of foil

Instructions

Directions:

• Prepare charcoal grill ahead of time. I use 3/4 filled chimney of charcoal.
• Once the coals are hot, brush the sheet of foil with olive oil, set aside
• Cut the bratwurst into chunks, and set aside.
• Into a large bowl add the sweet corn, green and red bell peppers, red onions, and zucchini and toss with extra virgin olive oil, sea salt and freshly ground black peppercorns. Add the bratwurst chunks. Transfer the mixture onto the prepared foil. Fold the side up over the mixture and place foil package about eight (8) away from the charcoal. Close the lid and cook for minutes or until the bratwurst is cooked through.
• While the Grilled Bratwurst Boil is cooking prepare the Rotini pasta according to the package directions. Drain pasta when finished and place into a bowl. Toss the pasta with the Herb Pesto until the pasta is evenly coated. When the Grilled Bratwurst Boil is finished open each foil package and spoon pasta over the mixture. Serve.

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.