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Brats with Peppers and Onions
and German-style cauliflower salad

Active: 45 min Total: 45 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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)

Nutrition Facts

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Prep

  1. 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)
  2. Cauliflower / Celery / Shallots / Parsley - Prep as directed. Keep cauliflower separate. Combine celery, shallots and parsley. (Can be done up to 3 days ahead)
  3. 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

  1. 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).
  2. 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.)
  3. Simmer, turning sausage every few minutes, until liquid is mostly reduced and onions and peppers are tender, ~15 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Serve sausage, peppers and onions with mustard. Enjoy with cauliflower salad on the side!

Nutrition Facts

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Reviews

Ratings

Original (70)
Gluten-free (3)
Paleo (5)
Vegetarian (8)

32 reviews

I started boiling water for potatoes first before prepping the produce and then made the potato salad while the brats were simmering to cut down on prep time. The potato salad was decent but lacked flavor, which was ok because the brats using a stout beer with the onions and peppers were amazing and more than made up for it.

By: Annie
Posted: Jul 27, 2022
Diet: Original
0 Helpful

The potato salad is really light and delicious. I had never made potato salad before and this was extremely easy. Took the whole meal to a potluck and it was a huge hit!

By: Sarah
Posted: Jul 04, 2021
Diet: Gluten-free
0 Helpful

Yummy, but it took SO LONG to reduce the beer. I think we had that pot simmering for about an hour (but we did make the mistake of adding a teeny bit extra to compensate for a little more vegetables). We also preferred the potato salad with a lot more mustard than the recipe called for. I’m not sure I’d go to the trouble of making this again.

By: Lynn
Posted: Jul 30, 2019
Diet: Original
0 Helpful

Passed on the German Salad and made cheezy potatoes instead but the brats were great!

By: Kara
Posted: Jan 30, 2019
Diet: Original
0 Helpful

Potato salad was improved greatly by doubling the dressing and tripling the mustard. Also added chopped apples to the mix. First attempt following the recipe was much too bland. Made a huge batch of revised version for a family reunion potluck where it was a hit. Since it contains no mayonnaise it’s a good recipe to use in a potluck where items may sit for several hours on a warm day.

By: Robert
Posted: Jul 23, 2018
Diet: Vegetarian
0 Helpful

We liked these and enjoyed the potato salad side. A great meal for my sausage loving hubby.

By: Tami
Posted: Nov 05, 2017
Diet: Original
0 Helpful