Brats with Peppers and Onions
and German-style cauliflower 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 mustard (spicy mustard is our favorite here!). German-style cauliflower salad is a refreshing 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
- Mustard, spicy or honey-mustard (sub Dijon) - 4 Tbsp
German-style Cauliflower Salad:
- Cauliflower - 1 lb , chopped
- 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
- Bell peppers / Onions - (If prepping right before cooking, get cauliflower boiling before continuing with prep.) Prep as directed and combine. (Can be done up to 5 days ahead)
- Cauliflower / Celery / Shallots - Prep as directed. Keep cauliflower separate. Combine celery and shallots. (Can be done up to 3 days ahead)
- 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, 8 to 10 minutes. Drain and rinse under cool water. Combine with celery, shallots, olive oil, vinegar and mustard. (Can be done up to 3 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" againTry for free
- 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.
- To sear sausage on stovetop: Heat a skillet with cooking oil over medium heat. Add sausage and sear on all sides until golden brown, ~5 minutes total.
- Serve sausage, peppers and onions with mustard. Enjoy with cauliflower salad on the side!