- 5 bratwurst
- 3 cans of dark beer – I used Guinness
- 1 large Sweet onion – cut into slices
- 1 bell pepper – cut into slices
- 2 pads of butter
- Stone ground (or spicy) mustard – enough to your liking
- 2 fresh baguettes – cut into portions to fit the brats
- In a medium pot, heat beer over medium heat. Once heated add brats and bring to a low boil. Boil until brats are cooked through, about 15 minutes. Boiling the brats low and slow ensures everything stays juicy.
- While brats are boiling prepare the onions and peppers. In a medium skillet melt about 2 pats of butter (replace with olive oil if you prefer). Once butter has melted add in sliced onion and pepper. Season with a little salt and pepper. Saute until soft and easily cut with a fork. Note: for even more flavor I’ll add a drizzle of thick balsamic to the finished onions and pepper.
- Back to the brats. Preheat a stovetop grill pan (or your outdoor grill, if that’s what you prefer) over medium/high heat. Using tongs carefully take the brats out of the beer and place on to the grill pan. Grill until you’ve reached the desired char/grill marks. Note: another way to keep your brats juicy, is to baste the brats with the leftover beer from boiling as they are grilling.
- While the brats are grilling prepare the bread. I like to warm the bread in the oven to get it nice and hot and crunchy. After, apply as much mustard as you’d like. Place one brat per bread and top with onions and pepper!
As an accompaniment, I like to serve these brats with my Authentic German Potato Salad.
Keywords: Beer Soaked Bratwurst with Onions and Peppers