Brats with Peppers and Onions
and German-style cauliflower salad

Name: Brats with Peppers and Onions
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bell peppers, red, sliced; 1 Onions, medium, sliced; 2 cups Stock, any type (sub beer); 2 Tbsp Butter; 4 links Sausage, German-style bratwurst (sub raw sausage links of choice); 1 Tbsp Oil, cooking; 4 Tbsp Mustard, spicy or honey-mustard (sub Dijon); 1 lb Cauliflower, florets; 1 stalk Celery, chopped; 1 clove Shallots, chopped; 1 Tbsp Parsley, chopped; 1 Tbsp Oil, olive; 2 tsp Vinegar, apple cider; 1 tsp Mustard, use large grain mustard if you have it (sub Dijon)

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

This summer meal in which German-style bratwurst sausages ("brats") are simmered in stock (or beer) to add flavor and then seared until crisp was first featured in June 2016. Topped with peppers and onions and served with a tart cauliflower salad (it's good warm or cold), brats are great for a weeknight dinner at home or for serving to a crowd.

Ingredients

Metric

Servings:

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)

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)

Prep

Bell peppers / Onions - (If prepping right before cooking, prep cauliflower (Prep Step #2) and get it boiling (Prep Step #3) before continuing with prep.) Prep as directed and combine. (Can be done up to 5 days ahead)
Cauliflower / Celery / Shallots / Parsley - Prep as directed. Keep cauliflower separate. Combine celery, shallots and parsley. (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, parsley, olive oil, vinegar and mustard. (Can be done up to 3 days ahead)

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Make

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 (or beer) 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!

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