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Beer Simmered Brats with Peppers and Onions
and German potato salad

Active: 45 minTotal: 45 min

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.


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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  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)


  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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This meal has 29 reviews

I subbed veggie Italian sausage to make this vegetarian and loved it!

By: Karen
Posted: Sep 05, 2019
Diet: Original

While the peppers and onions did get a little mushy, the meal was very flavorful. After the brats were done I poured off the excess beer/liquid and browned the peppers to help a little. I think the braising really made the brats have good flavor! It was raining so I had to finish them in the air fryer instead of the grill and they still turned out great. We all enjoyed the flavor of the potato salad!

By: Stephanie
Posted: Sep 05, 2019
Diet: Original

I'm unconvinced this recipe added anything to just grilling the brats. Uninspired peppers and onions on the side. Cauliflower didn't taste good either. First recipe I didn't like.

By: Matt
Posted: Sep 04, 2019
Diet: Paleo

Solid sausage and peppers. Instead of beer I followed someone's suggestion and used 2/3 stock to 1/3 ginger ale. If i do it again I will melt some provolone on top to finish off the sandwiches.

By: Nicole
Posted: Sep 03, 2019
Diet: Original

Like others, my liquid never reduced as expected and I chose the “wrong” flavor beer, the peppers were so bitter that I had to salvage them with honey, vinegar and tons of salt. Still tasted bad.

By: Marisa
Posted: Sep 02, 2019
Diet: Original

Brats. What's not to love? This isn't "German" potato salad, IMHO, but it was good anyway. I may not make it again, but I enjoyed it. I used stock, not beer. I bought beer-infused brats, so I figured stock was fine. I didn't have the same trouble that others did with the vegies carmelizing. Not sure if that's why. Overall, I thought it was a very easy meal to make.

By: Ruth
Posted: Sep 02, 2019
Diet: Original