Skillet Brats With Beer Caramelized Peppers And Onions Recipes

ONE-SKILLET BRATWURST AND ONIONS

Steps:

• Heat a large cast iron skillet with a drizzle of canola oil over medium-high heat until it just starts to smoke.
• With a fork, poke a few holes on each side of the bratwurst sausage to keep them from bursting while they cook.
• Place the brats in the hot skillet, then place the onions around them.
• Stir the onions to spread them around and to coat with oil.
• Cook the brats for about 4 minutes per side, or until they are nicely browned.
• Carefully pour 1/2 cup water in the skillet, then immediately cover and reduce the heat to medium-low.
• Cook covered for about 10 more minutes, or until the internal temperature reaches 160 degrees.
• Remove the lid and the brats from the skillet.
• Increase the heat and season the onions with salt and continue to cook the onions for a few more minutes to reduce the liquid.
• Serve the sausages topped with the onions and your favorite mustard.

BEER BRATS WITH ONIONS AND PEPPERS

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.

SKILLET BRATS WITH BEER CARAMELIZED PEPPERS AND ONIONS

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.

BEST EVER SAUSAGE WITH PEPPERS, ONIONS, AND BEER!

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.

BRATS, ONIONS, AND APPLES

Steps:

• Heat olive oil in a skillet over medium heat. Cook bratwurst in hot oil until browned, 2 to 3 minutes per side. Remove bratwurst to a plate, reserving drippings in the skillet.
• Stir apple and onion slices into the reserved drippings; cook and stir until the onion softens, about 6 minutes. Return bratwurst to the skillet, nestling them into the onion mixture. Pour beer over the sausages; season with salt and pepper.
• Bring the beer to a simmer, reduce heat to medium-low, and cook until the the bratwurst is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

AMAZING BEER BRATS WITH PEPPERS AND ONIONS

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.