Beer Simmered Brats with Peppers and Onions
and German potato salad
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.
Cooking methods: This recipe includes instructions for using the stove or grill. Select your preferred method.
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Proteins
Cuisines
Ingredients
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 gluten-free - 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, gluten-free (opt) - 4 (sub gluten-free hot dog buns)
- Mustard, spicy or honey-mustard - 4 Tbsp (sub Dijon)
Choose Cooking Method
Prep
- 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)
- 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)
- Celery / Shallots / Parsley - Prep as directed and combine. (Can be done up to 3 days ahead)
- 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
- Heat grill to 500F / 260C degrees.
- 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.)
- Simmer sausage, turning every few minutes, until liquid is mostly reduced and onions and peppers are tender, ~10 minutes.
- 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.
- 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).
- 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
- 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)
- 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)
- Celery / Shallots / Parsley - Prep as directed and combine. (Can be done up to 3 days ahead)
- 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)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- 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.)
- Simmer sausage, turning every few minutes, until liquid is mostly reduced and onions and peppers are tender, ~10 minutes.
- 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.
- Heat a skillet with cooking oil over medium-high heat. Add sausage and sear on all sides. Toast buns (if using).
- 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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