Grilled Beer Brats With Peppers And Onions Food

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.

ULTIMATE GRILLED BEER BRATS, PEPPERS, ONIONS, RELISH AND KRAUT

Steps:

• Vegetables and Brats -- In a aluminum pan add the beer, peppers, onions and brats. Also add the red peppers, garlic and cover with foil and let simmer on medium/low heat on the grill for about 20 minutes. Remove the cover and cook 10 more minutes, then transfer the brats to the grill as you finish cooking the peppers. Without the foil on season with salt and pepper and let some of the liquid reduce. The brats lightly brown on the grill.
• Sauerkraut -- Also when you put the vegetables and brats in the aluminum tin also add the sauerkraut to a smaller aluminum pan along with the remaining 6 oz of beer, cover with foil and set on the grill on indirect heat. You just want to heat it up is all. About 15 minutes. Right at the end of cooking, uncover and let some of the liquid evaporate.
• Buns -- Remove the cooked brats and put back on top of the vegetables and recover also remove the sauerkraut. and keep covered. Now grill the buns lightly.
• Dinner -- Now add a little dijon mustard to the bun, 1 tablespoon of the pepper relish, the brat, some of the peppers and onions and top with the kraut. Now that is a classic bratwurst.

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.

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.