It’s National Hot Dog Day! I’m gonna switch out brats for Polish dogs for this classic dog recipe. Although this is a stove top recipe, I do this on my grill in the summertime.
6 bratwurst sausages, Polish sausages (I like the ¼ pounders at Costco) or beef franks
6 cups lager beer
2 large onions, sliced, divided
1 tablespoon olive oil
2 red or green bell peppers, cored and sliced
Kosher salt and fresh ground black pepper
6 buns or hoagie rolls, split lengthwise
Prick the meat all over with a fork. In a medium pot, combine the meat, beer, and half the onions. Bring to a simmer over medium-high heat. Simmer for about 15 minutes or until the dogs are firm and cooked through. Transfer the meat to a plate. Reserve some of the cooking liquid.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the remaining onions and the bell peppers. Cook about 15 minutes or until very soft, tossing occasionally. Add the meat to the skillet in the last 5 minutes of cooking to lightly brown. If the vegetables begin to get too dark, add a few tablespoons of the meat cooking liquid. Season, to taste, with salt and black pepper.
To serve, spread each bun with mustard. Fill each bun with a sausage or dog. Top with sauteed peppers and onions.