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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.

Ingredients

Servings:
4
Metric
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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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)

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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Reviews

This meal has 29 reviews

Didn't bother with the buns so doubled the peppers and onions. Broth took too long to cook down so I just ignored letting them caramelize.

By: Alyson
Posted: Aug 29, 2019
Diet: Original

We really enjoyed this meal. I think the type of mustard used is key. We used a Bavarian mustard and it really tasted great!

By: Julie
Posted: Aug 29, 2019
Diet: Original

Easy, fam liked it

By: Megan
Posted: Aug 29, 2019
Diet: Original

Used Beyond Bratworst. Potato salad was tasty.

By: Jessica
Posted: Aug 28, 2019
Diet: Original

It took about 45 minutes (on high with the lid off) for the liquid to reduce to what seemed like a reasonable level (the veggies no longer swimming in beer). I opted to not wait longer for them to caramelize. Really tasty, but the cook time brings it down to 3 stars.

By: Kathryn
Posted: Aug 28, 2019
Diet: Original

I made the veggie sandwich recipe with beyond meat brats (grilled) on hoagie rolls for my three vegetarians, and they loved it. “The best sandwich I’ve had in a long time.”

By: Ann
Posted: Aug 28, 2019
Diet: Vegetarian