Heat 1 tablespoon oil in a skillet/frying pan and add sliced onion and bacon. Sauté for a few minutes (about 3) before adding minced garlic. Stir until garlic releases its flavor, about a minute. Turn off the heat.
In a mixing bowl, combine together sliced potatoes, remaining olive oil, salt, black pepper and thyme. Give everything a good toss to make sure the seasoning is evenly distributed.
Throw in sliced bratwurst and mustard. Add bacon and onions and mix well.
Place the seasoned potatoes in an oven-proof dish/casserole and pour broth over. Cover with aluminum foil or lid.
Place in a preheated oven and bake covered for 30 minutes. Remove lid and stir. Cook for a further 15-20 minutes or until the potatoes are cooked through.
Plate and spoon some of the juices over the casserole.
Possible olive oil substitutions – vegetable or sunflower oil.
Use any bacon you like or is available in your local store – you can also add more, but perhaps reduce the quantity of salt used to avoid over-seasoning the whole bratwurst casserole. Italian Pancetta is a great option as well.
I used 4 bratwurst sausages – weighing in total about 1-pound. This amount can be adjusted to your liking.
Cooking time will vary. This depends on your oven (its size, type and performance) as well as on the oven-proof dish (its size and material) and also on potatoes (thicker ones will need longer than thinner ones, older take more to cook than fresh ones…). For this reason, please take the cooking time as a guide only.