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Beer Simmered Brats with Peppers and Onions
and German potato salad

Active: 45 Total: 45
Serve this German-inspired meal with plenty of your favorite mustard - we love a grainy or spicy variety here! This meal was last featured in 2019.
Cooking methods: This recipe includes instructions for using the stove or grill. Select your preferred method.
Tags

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)

Nutrition Facts

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Choose Cooking Method

Prep

  1. Bell peppers / Onions - (If prepping right before cooking, get grill heating and potatoes boiling before continuing with prep.) 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. 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. Clean grill grates and brush with cooking oil. Place sausage over hottest part of the grill and sear on all sides. Toast buns (if using).
  6. 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!

Prep

  1. Bell peppers / Onions - (If prepping right before cooking, get potatoes boiling before continuing with prep.) 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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Learn More

Make

  1. 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.)
  2. Simmer sausage, turning every few minutes, until liquid is mostly reduced and onions and peppers are tender, ~10 minutes.
  3. 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.
  4. Heat a skillet with cooking oil over medium-high heat. Add sausage and sear on all sides. Toast buns (if using).
  5. 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!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (34)
Gluten-free (4)
Paleo (4)
Vegetarian (10)

Most Helpful

After reading reviews that mentioned the reducing/brat cooking stage took longer than 10min, I decided to start it midday and SO glad I did! The instructions need updating. Rather than a simmer, I kept the beer mixture at a low boil the entire time before I took out the brats and reduced the veggies to carmelized state. It took TWO AND A HALF HOURS!!! Was totally delicious and best brats I’d ever eaten. Wished the bell pepper and onion amount was doubled! Potato salad was amazing!!! Will make again allowing a lot more time and doubling veggies.

By: Jane
Posted: Aug 02, 2021
Diet: Original
1 Helpful

24 reviews

One of our favorite! Made several times now and have to dump the liquid to get the onions to caramelize, but no biggie. I serve with fancy mustard and add sauerkraut. We love this meal!

By: Jackie
Posted: Aug 23, 2021
Diet: Original
0 Helpful

Loved everything about this meal.

By: Catherine
Posted: Aug 10, 2021
Diet: Gluten-free
0 Helpful

Potato salad was good, was not impressed by the onion/bell pepper mixture and it took too long to cook down.

By: Katie
Posted: Aug 09, 2021
Diet: Vegetarian
0 Helpful

This is the best use of cauliflower in place of potato (paleo version). We’re not paleo eaters, but wanted to use some cauliflower - and this whole recipe was delightful. Two of us ate brats and one of used a sage-apple Field Roast veggie sausage - everyone loved the silky cooked veggies. “Save that one,” was the universal review.

By: Kirsten
Posted: Aug 05, 2021
Diet: Paleo
0 Helpful

This was a mess of substitutions, but I liked it. Chicken sausage in place of brats, broth in place of beer, and cilantro in place of parsley, which in not sure was my or the produce box company's fault. Used the instant pot to "boil" the potatoes and to do the onions, peppers and sausages. Browned the sausages in a cast iron pan while the broth cooked off, which did take a long time.

By: Jacquelin
Posted: Aug 04, 2021
Diet: Original
0 Helpful

After reading reviews that mentioned the reducing/brat cooking stage took longer than 10min, I decided to start it midday and SO glad I did! The instructions need updating. Rather than a simmer, I kept the beer mixture at a low boil the entire time before I took out the brats and reduced the veggies to carmelized state. It took TWO AND A HALF HOURS!!! Was totally delicious and best brats I’d ever eaten. Wished the bell pepper and onion amount was doubled! Potato salad was amazing!!! Will make again allowing a lot more time and doubling veggies.

By: Jane
Posted: Aug 02, 2021
Diet: Original
1 Helpful