Beer Brats With Onions And Peppers Recipes

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SKILLET BRATS WITH BEER CARAMELIZED PEPPERS AND ONIONS



Skillet Brats with Beer Caramelized Peppers and Onions image

This recipe alludes to my time at culinary school. Right around the fall, it was standard to head to the Hudson River with my fellow comrades, drinking beer and cooking the brats on an open fire. By caramelizing the brats in the beer sauce, they just get better and better.

Provided by JJ Johnson

Categories     main-dish

Time 50m

Yield 10 servings

Number Of Ingredients 19

2 tablespoons olive oil
2 large Vidalia onions, sliced thin
4 medium bell peppers, sliced thin
4 cloves garlic, minced
Kosher salt
2 pounds bratwurst, uncooked
12 ounces beer, stout or porter preferred
Hot Pepper Mustard, for serving, recipe follows
Pretzel rolls, for serving
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup honey
1 1/2 teaspoons sugar
2 banana peppers, stems and seeds removed and chopped
1 yellow bell pepper, seeded and chopped
1 small yellow onion, roughly chopped
2 cloves garlic, chopped
3 tablespoons stone-ground mustard
Kosher salt

Steps:

  • Preheat a large cast-iron skillet over medium heat. Add the oil, then the onions, peppers and garlic. Season with salt. Cook, stirring occasionally, until they just begin to soften and the onions turn translucent, 5 to 10 minutes. Move the onions and peppers to the side of the skillet and add the bratwurst. Score the bratwurst with a knife on both sides. Add to the pan and sear, about 3 minutes per side. Add the beer to the skillet. Bring to a simmer and cook, turning the bratwurst and stirring the vegetables occasionally, until the beer reduces by half and the brats are cooked through to an internal temperature of 160 degrees F, 15 to 20 minutes.
  • Serve with hot pepper mustard and pretzel rolls.
  • Whisk together the vinegar, water, honey, sugar, banana peppers, bell peppers, onions and garlic in a medium saucepan and bring to a boil over medium heat. Once boiling, reduce the heat to low/medium low and simmer until the peppers and onions are soft, about 5 minutes.
  • Transfer to a small food processor or blender and puree until very smooth. Add the mustard and puree until just incorporated. Season with salt. Transfer to a bowl and let cool completely, then refrigerate until well chilled, about 30 minutes.

GRILLED BEER BRATS WITH PEPPERS AND ONIONS



Grilled Beer Brats with Peppers and Onions image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons canola oil, plus more for oiling the grill
6 strips applewood-smoked bacon, diced
1 sweet onion, sliced
1 large green pepper, seeded, sliced
1 large red pepper, seeded, sliced
2 cloves garlic, minced
Two 12-ounce cans lager beer
1 cup low-sodium chicken stock
2 sprigs fresh thyme
1 bay leaf
1 sprig fresh rosemary
2 pounds fresh bratwurst sausages (about 12 links)
1/2 cup whole-grain mustard
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
2 to 3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes. Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned. Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through.
  • Preheat a grill or cast-iron griddle to medium-high heat.
  • Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked.
  • When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper.
  • To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve.

BEER BRATS WITH ONIONS AND PEPPERS



Beer Brats With Onions and Peppers image

Make and share this Beer Brats With Onions and Peppers recipe from Food.com.

Provided by Vicki in CT

Categories     Meat

Time 23m

Yield 6 brats, 3-6 serving(s)

Number Of Ingredients 7

6 bratwursts
24 ounces beer
1 -2 onion, sliced thinly
hot pepper (I used jarred Thai chiles sliced, but any hot pepper will do, to taste)
1 -2 teaspoon olive oil
hot dog bun
mustard

Steps:

  • Pour beer in large pot and bring to strong simmer. Pierce brats multiple times. Place in simmering beer. Simmer uncovered for 15 minutes.
  • Meanwhile heat olive oil in skillet and saute onions until done. Stir in peppers.
  • Remove brats from simmering pot and add to skillet with onions. Brown slightly, about 2-3 minutes. Can add some beer if needed for moisture.
  • Serve brats, onions, peppers on rolls with mustard.

BEST EVER SAUSAGE WITH PEPPERS, ONIONS, AND BEER!



Best Ever Sausage with Peppers, Onions, and Beer! image

This is an excellent recipe I came up with one day. Serve with some nice Italian bread, and a bottle of your favorite beer.

Provided by Robert M. Catalano

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil
3 pounds Italian sausage links
3 red bell peppers, sliced
2 green bell peppers, sliced
2 large red onions, sliced
3 cloves garlic, chopped
2 (12 fluid ounce) bottles beer
1 (6 ounce) can tomato paste
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh cilantro
2 tablespoons hot sauce
salt and pepper to taste

Steps:

  • Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

Nutrition Facts : Calories 724.2 calories, Carbohydrate 27.3 g, Cholesterol 89.3 mg, Fat 50 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 16 g, Sodium 2249 mg, Sugar 10.3 g

AMAZING BEER BRATS WITH PEPPERS AND ONIONS



Amazing Beer Brats With Peppers and Onions image

Ingredients (10 servings) • 10 Brats • 2 red peppers • 1 yellow pepper • 1 orange pepper • 2 sweet onions • Olive oil (1/2 cup) • Worcestershire Sauce (1/4 cup) • Balsamic vinegar (1/4 cup) • Crushed red pepper flakes (1-2 tbsp to preference) • Minced garlic (1/4 cup) • Pepper (to taste) • Salt (to taste) • 2 bottles Yuengling (or any lager beer) • 10 fresh baked hoagie rolls • Butter 1. Cut peppers and onions (long way) 2. Combine peppers, onions and all marinade ingredients (without beer and sausage) in large bowl 3. Mix ingredients together 4. Put in large plastic bag overnight 5. Poke holes in brats with fork and put in separate plastic bag with beer over night 6. Place beer and brats in foil pan on grill 7. Cook until the beer has been boiling for 10-15 min and remove from grill 8. Place all peppers and onions in foil pan and place cooked brats on top (do not add the beer to this pan) 9. Cover with foil and allow veggies to reduce stirring occasionally 10. Once veggies are reduced (caramelized), place brats directly on grill and char them to your preference 11. Once charred, place brats back in foil pan with peppers and onions 12. Spread butter on Hoagie rolls and placed open face on grill for 30 seconds 13. Serve and enjoy

Provided by Joel P.

Categories     Meat

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

10 bratwursts
2 red peppers
1 yellow pepper
1 orange bell pepper
2 sweet onions
1/2 cup olive oil
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons crushed red pepper flakes
1/4 cup garlic (minced)
1 tablespoon pepper
1 tablespoon salt
24 ounces beer (lager preferred)
10 hoagie rolls (from bakery)
1/2 cup butter

Steps:

  • Cut peppers and onions (long way).
  • Combine peppers, onions and all marinade ingredients (without beer and sausage) in large bowl.
  • Mix ingredients together.
  • Put in large plastic bag and place in refrigerator overnight.
  • Poke holes in brats with fork and put in separate plastic bag with beer in refrigerator overnight (make sure beer covers all brats).
  • Place beer and brats in foil pan (cover with aluminum foil) and place on grill.
  • Cook until the beer has been boiling for 10-15 min and remove from grill.
  • Place all peppers and onions in foil pan and place cooked brats on top (do not add the beer to this pan).
  • Cover with foil and allow veggies to reduce stirring occasionally.
  • Once veggies are reduced (caramelized), place brats directly on grill and char them to your preference.
  • Once charred, place brats back in foil pan with peppers and onions.
  • Spread butter on Hoagie rolls and placed open face on grill for 30 seconds.
  • Serve and enjoy.

Nutrition Facts : Calories 701.7, Fat 47.5, SaturatedFat 16.2, Cholesterol 87.3, Sodium 1883.6, Carbohydrate 44.7, Fiber 3, Sugar 5.3, Protein 18.9

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