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Week of 8/26/19

Beer Simmered Brats with Peppers and Onions
and German potato salad

Active: 45 min Total: 45 min
Original GF Paleo Vegetarian
Beer Simmered Brats with Peppers and Onions
There's no need to leave your house for this ballpark favorite that is great served with plenty of your favorite mustard - we love a spicy variety here! This meal was also featured in 2017.
Proteins
Sausage
Cuisines
European - Northern
Save recipe
53

Ingredients

Metric
Servings:
4
German Potato Salad:
  • Potatoes, baby red - 1 lb (sub new potatoes)
  • Celery - 1 stalk , chopped
  • Shallots - 1 clove , chopped
  • Parsley - 1 Tbsp , chopped
  • Oil, olive - 1 Tbsp
  • Vinegar, apple cider - 2 tsp
  • Mustard, use large grain mustard if you have it - 1 tsp (sub Dijon)
  • Sugar - 1/2 tsp
Beer Simmered Brats:
  • Bell peppers, red - 1 , sliced
  • Onions, medium - 1 , sliced
  • Beer, any type - 2 cups (sub stock)
  • Butter - 2 Tbsp
  • Sausage, German-style bratwurst - 4 links (sub raw sausage links of choice)
  • Oil, cooking - 1 Tbsp
  • Hoagie buns (opt) - 4 (sub hot dog buns)
  • Mustard, spicy or honey-mustard - 4 Tbsp (sub Dijon)

Prep

  1. Bell peppers / Onions (If prepping right before cooking, skip to Prep Step 2 and get potatoes boiling before continuing with prep; if using the grill, get grill heating.) Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Boil potatoes - Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are fork-tender, 15 to 20 minutes (depending on the size of potatoes). Drain and rinse under cool water. (Can be done up to 4 days ahead)
  3. Celery / Shallots / Parsley - Prep as directed and combine. (Can be done up to 3 days ahead)
  4. Make potato salad - Quarter boiled potatoes. Combine with celery, shallots, parsley, olive oil, vinegar, mustard (portion for potato salad), and sugar. Season with some salt and pepper. (Can be done up to 2 days ahead)

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Make

  1. If finishing / searing the sausage on a grill: Heat grill to 500F / 260C degrees.
  2. Combine beer (or stock) and butter in a stock pot over medium heat. Bring liquid to a simmer and add sausage, onions, and peppers to hot liquid. (Don’t worry if the sausage isn’t completely covered in liquid.)
  3. Simmer sausage, turning every few minutes, until liquid is mostly reduced and onions and peppers are tender, ~10 minutes.
  4. Remove sausage from liquid and set aside. Let onions and peppers continue cooking until all the liquid is cooked off and vegetables begin to caramelize on the bottom of the pan.
  5. {grill}: Clean grates and brush with cooking oil. Place sausage over hottest part of the grill and sear on all sides. Toast buns (if using).
  6. If cooking on the stovetop: Heat a skillet with cooking oil over medium-high heat. Add sausage and sear on all sides. Toast buns (if using).
  7. Divide sausage, peppers, and onions between buns (or between serving plates if not using buns). Serve with mustard (portion for brats). Enjoy with potato salad on the side!

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