Midwestern-Style Beer Brats

 

6 bratwurst sausages

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 pepper, to taste

6 bratwurst buns or hoagie rolls, split lengthwise

Mustard

Sauerkraut

 

Prick the bratwurst all over with a fork. In a medium pot, combine the bratwurst, beer, and half the onions. Bring to a simmer over medium-high heat. Simmer for about 15 minutes or until bratwurst are firm and cooked through. Transfer the bratwurst 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 bratwurst 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 bratwurst cooking liquid. Season, to taste, with salt and black pepper.

You can also pour everything into a disposable aluminum pan and finish on your smoker for a half hour, or so.

To serve, spread each bun with mustard. Fill each bun with a brat. Top with sauteed peppers and onions, or sauerkraut.