Brats with Peppers and Onions
and German potato salad
A popular summer dinner in the Midwest, German-style bratwurst sausages ("brats) are simmered in stock to add flavor and then finished on the grill to get a crisp sear. Top them with peppers and onions and serve with or without buns. German potato salad is a classic side dish for brats - serve it warm or chilled.
Brats with Peppers and Onions:
- Bell peppers, red - 1 , sliced
- Onions - 1 , sliced
- Sausage, German-style bratwurst (sub sausage of choice) - 4 links
- Stock, any type - 2 cups
- Butter - 2 Tbsp
- Oil, cooking - 1 Tbsp
- Hoagie buns, gluten-free (opt; sub gluten-free hot dog buns) - 4
- Mustard, spicy or honey-mustard (sub Dijon) - 4 Tbsp
German Potato Salad:
- Potatoes, baby red (sub new potatoes) - 1 lb , scrubbed
- Celery - 1 stalk , diced
- Shallots - 1 clove , chopped
- Oil, olive - 1 Tbsp
- Vinegar, apple cider - 2 tsp
- Mustard, use large grain mustard if you have it (sub Dijon) - 1 tsp
- Sugar - 1/2 tsp
- 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 - Prep as directed and combine. (Can be done up to 3 days ahead)
- Make potato salad - Quarter boiled potatoes. Combine with celery, shallots, olive oil, vinegar, mustard and sugar. Season with some salt and pepper. (Can be done up to 2 days ahead)
- If you want to finish the sausage by searing on the grill, heat grill to 500F / 260C degrees (alternatively, you can sear on the stovetop).
- 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.)
- Simmer, turning sausage every few minutes, until liquid is mostly reduced and onions and peppers are tender, ~15 minutes.
- Remove sausage from liquid and set aside. Let onions and peppers continue cooking until all the liquid is evaporated and vegetables begin to caramelize on the bottom of the pan.
- To sear sausage on grill: Clean grates and brush with cooking oil. Place sausage over hottest part of grill and sear on all sides, ~5 minutes total. Just before sausage is finished cooking, toast buns (if using) on grill.
- Divide sausage, peppers and onions across buns (or serve without buns if you prefer). Serve with mustard. Enjoy with potato salad on the side!