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Brats with Peppers and Onions
and German-style cauliflower 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.

Tags

Ingredients

Servings:
4
Metric
German Cauliflower Salad:
  • Cauliflower - 1 lb, florets
  • 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)
Simmered Brats:
  • Bell peppers, red - 1, sliced
  • Onions, medium - 1, sliced
  • Stock, any type - 2 cups (sub beer)
  • Butter - 2 Tbsp
  • Sausage, German-style bratwurst - 4 links (sub raw sausage links of choice)
  • Oil, cooking - 1 Tbsp
  • 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. Cauliflower / Bell peppers / Onions (If prepping right before cooking, skip to Prep Step 3 and get cauliflower boiling before continuing with prep; if using the grill, get grill heating.) Prep as directed. Store cauliflower in one container and combine peppers and onions in another. (Can be done up to 5 days ahead)
  2. Celery / Shallots / Parsley - Prep as directed and combine. (Can be done up to 3 days ahead)
  3. Make cauliflower salad - Bring a large stock pot of salted water to a boil. Add chopped cauliflower and reduce heat to a low simmer. Simmer, covered, until cauliflower is fork-tender, 6 to 8 minutes. Drain and rinse under cool water. Combine with celery, shallots, parsley, olive oil, vinegar, and mustard (portion for cauliflower salad). (Can be done up to 3 days ahead)

Make

  1. If finishing / searing the sausage on a grill: Heat grill to 500F / 260C degrees.
  2. Combine 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.
  6. If cooking on the stovetop: Heat a skillet with cooking oil over medium-high heat. Add sausage and sear on all sides.
  7. Place sausage over peppers and onions and serve with mustard (portion for brats). Enjoy with cauliflower salad on the side!

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Reviews

This meal has 29 reviews

We made the original recipe but substituted Beyond sausage. The potato salad was flawless. We sauteed the onions/peppers first and I think that helped with the simmering process.

By: Hunter
Posted: Oct 11, 2019
Diet: Original

Great flavor! This meal was a hit at my house.

By: Catherine
Posted: Sep 20, 2019
Diet: Gluten-free

My husband loved how the peppers and onions turned out. I did pour out some of the liquid to speed up the caramelization process. I mixed up all the dressing ingredients, and then added it to the potatoes. After tasting, I added extra vinegar to the salad. We loved that!

By: Brandy
Posted: Sep 15, 2019
Diet: Original

Brats we're good but cauliflower needed some salt and more flavor. Took much longer to simmer liquid off than recipe stated, I ended up just giving up and removed everything off the stove early.

By: Jennifer
Posted: Sep 13, 2019
Diet: Paleo

This was good overall, but like a lot of other commenters, I had to simmer this for much longer than the recipe called for and my onions and peppers ended up fairly bitter by the time the beer cooked down. I might cook the brats this way again, but I'd probably just saute the onions and peppers separately in the future.

By: Melissa
Posted: Sep 12, 2019
Diet: Original

Followed others’ advice and just added a bit of beer to the peppers/onions separately from the brats. Everything was delicious- next time I’d double up on the protein because I didn’t use the rolls. Also- potato salad was great I would have just mixed the oil vinegar mustard and sugar together first before adding to the potatoes as the mustard didn’t spread around evenly. I used half the sugar and it was fine. I’d also want to mince the shallots - they were too intense for my liking when chopped.

By: Sabrina
Posted: Sep 06, 2019
Diet: Original