Monday, April 20

Grilled Beer Brats with Peppers & Onions

Juicy grilled sausages topped with a sweet pepper and onion relish

Grilled Beer Brats with Peppers & Onions

I've been traveling almost non-stop for the last two weeks and I was so happy to finally get to spend a chill day at home over the weekend. I was eager to get back into my usual routine and enjoy the time with my husband and kitties. We slept in, took a long walk around our neighborhood, and spent some time in our backyard enjoying the nice weather and the grill. We made these beer-braised brats for lunch on Saturday and they were so easy and delicious. The sausages go through a two-part cooking process by first simmering in beer and then finishing on the grill. The beer braise keeps the bratwurst super moist and the grill crisps them up. I served them with mustard and sautéed peppers and onions, but you can finish them with whatever toppings you like best.

More Sausage Recipes:
- Roasted Bratwurst with Red Cabbage
- French Lentils & Sausages
- Roasted Sausages & Polenta

Grilled Beer Brats with Peppers & Onions:
- 6 uncooked bratwurst sausages
- 2 hot dog buns
- 2-4 light lager-style beers
- 3 yellow or white onions, 2 of them thinly sliced into half moons
- 2 bell peppers, preferably mixed colors, thinly sliced into half moons
- 1 tbsp. olive oil
- 1 tbsp. caraway seeds (optional)
- dijon mustard
- kosher salt

  • Heat the olive oil in a skillet over medium low heat and add in the peppers, sliced onions, and a pinch of salt. Cook, stirring occasionally, for at least 30 minutes, or until very soft.
  • Lay the bratwursts in a deep lidded pot and add in enough beer to cover. Quarter the remaining onion and nestle the onion wedges in the beer. Add in the caraway seeds.
  • Bring the mixture to a boil, cover with a lid, and lower to a simmer.
  • Cook for 10-15 minutes, or until the sausage casings are opaque and the sausage is no longer pink. Turn off the heat, uncover, and let the sausages sit for at least 15 minutes.
  • Heat a grill to high.
  • Remove the sausages from the beer and pat dry.
  • Grill over high heat for 2 minutes, then flip and cook for another 2 minutes, or until browned.
  • Grill the buns for 1-2 minutes per side.
  • Let the sausages rest for a few minutes, then place in the buns and top with mustard and some of the peppers and onions.

Serves four-six