Harps Foods Recipes
https://www.harpsfood.com/Recipes/Detail/5717/Beer_Brats_with_Peppers_and_Onions
Beer Brats with Peppers and Onions
Customer Rating: not rated
0 Ratings 1 Comment
Yield: 6 servings
Ingredients
| 1 | bottle | (12 oz.) beer | |
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| 1 | large onion, cut into strips and divided | ||
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| 1 | red bell pepper, cut into strips | ||
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| 1 | green bell pepper, cut into strips | ||
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| 6 | fully cooked bratwurst | ||
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| 6 | sub buns, split and toasted | ||
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| spicy brown mustard, if desired | |||
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| sweet pickle relish, if desired | |||
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Directions:
Preheat grill.
Pour beer into medium saucepan. Add a few slices of onion and warm over medium heat. To frying pan, add peppers and remaining onion slices and saute until tender.
Place bratwurst on grill over medium heat turning frequently to brown on all sides for 10 to 15 minutes. Remove brats from grill and immediately place in saucepan with warmed beer and onions.
Place bratwurst on buns and smother with peppers and onion. Add mustard and relish if desired.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Harps Foods Recipes
https://www.harpsfood.com/Recipes/Detail/5717/Beer_Brats_with_Peppers_and_Onions
Customer Comments
Robert Oak Forest, IL
“This is backwards from any time I have seen Beer Brats made. You are supposed to cook the brats in the beer BEFORE grilling them. The sulfites naturally present in the beer soften the casing so it doesn't rupture so easily when grilled. Simmering them 10-15 minutes, turning them once halfway through works really good. Never use too much beer (you don't want the beer to dilute the taste of the brats), and size your pan down so the brats are are a snug fit. I have a pan that fits 10-12 brats and uses just 1 can of beer. Have your onions (and optionally peppers) sliced up ahead. After 10-15 minutes in the beer transfer the brats to your grill. When you pull the brats from the pan to grill them, add the onions and peppers and braise until they are as tender as you desire. I do Italian and Polish sausages similarly, except for the Polish I'll often substitute a semi-sweet white wine for the beer. And for the Italian sausage tomato sauce mixed with wine, red or white as you prefer.”
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