Table of Contents
  1. Are you ready for the best beer brats?
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. Pro tips that will make this recipe a success.
  5. Frequently asked questions about this recipe
  6. If you liked this recipe, try these recipes as well.
  7. Watch how to make this recipe
  8. Have I convinced you to make this recipe?
  9. Beer Brats with Sautéed Peppers Recipe

These easy-to-make brats are cooked in beer and finished on the grill. When topped with sautéed peppers made with butter and a bit more beer, the combination is unbeatable! This is the perfect recipe for a cookout and can’t be called anything other than summer in a bite!

Are you ready for the best beer brats?

Cooking brats may seem like a pretty easy thing to do. Simply throw them on the grill and let them cook, turning them a few times while on the heat. But this traditional method can lead to uneven cooking, with the outside charred and the inside barely warmed. The remedy for this is to pre-cook the brats in some beer. This cuts out the guesswork that can sometimes take place when grilling. Instead of providing the main cooking source, the grill purely functions as a last-minute char, which adds texture and additional flavor.

White plate with beer brat sitting in hot dog bun topped with mustard and grilled peppers.

Everything you’ll need to make this recipe.

Since this recipe is simple, the ingredients for this recipe are pretty minimal. In fact, if you only want to make the brats, you’ll simply need the meat, buns, and beer. But, to turn it up a notch, the sautéed peppers and onions add just a few more components. Here are the ingredients you’ll need:

  • Brats are a summertime staple. Traditionally, they’re made from pork and are pretty sizeable. The large size of the brats is why this recipe pre-cooks the brats in beer before grilling. Brats tend to cook unevenly on the grill and simmering them in the beer first creates a perfectly cooked brat every time.
  • Bell peppers become sweet when sautéed. Slow cooking them brings out their natural sugars and adds even more flavor by browning the edges. I opt for yellow, green, and red bell peppers, but use any color you can find.
  • Beer provides flavor to the brats while cooking. Instead of worrying about what beer works best, choose a light beer. And if the idea of adding beer turns your stomach, don’t worry. The beer flavor left in the brats once they’re cooked is subtle. If you’re an avid beer drinker, choose the one you already enjoy and it will be perfect.
  • Butter, instead of oil, lends flavor when added to the onion and peppers. The result is a rich, buttery flavor that pairs so well with the sautéed vegetables.

Here’s how to make this recipe.

  1. Prepare the brats. In a shallow pan on the stove, place the brats in an even layer. Pour the beer on top of the brats, making sure that there is enough beer to cover them fully. Let the mixture come to a simmer and cook the brats fully. Once cooked, the brats will be gray in color. Remove them from the pot, reserving the beer for the peppers, and take them to the grill.
  2. Sauté the bell peppers and onions. On the stove, melt butter in a skillet. Slice the bell peppers and onion and add them to the skillet. Top with salt and pepper and let the peppers and onion become soft.
  1. Add some of the beer to the peppers and onion. Once the brats are done cooking in the beer, add a ladle full of beer to the cooking peppers and onion. Cook until most of the liquid in the pan has been cooked off and only the softened peppers and onion remain.
  1. Place the brats on the grill and allow them to get charred. Make sure to turn the brats at least once during the grilling to ensure they receive a nice amount of char on all sides. Once grilled to desired darkness, remove them from the grill.
  1. Serve the brats in buns with peppers and other condiments. Personally, I love a brat served with mustard and peppers, but so many other toppings work: ketchup, pickle relish, raw chopped onion, spicy dill pickles, a sprinkling of cheese, Dijon mustard, honey mustard, sauerkraut. The list is endless.

Pro tips that will make this recipe a success.

  • When preparing the bell peppers and onion, make sure to slice them into similarly-sized planks. This way, when they’re cooked on the stove, they’ll all cook at the same rate without certain pieces getting too done while others remain crunchy.
  • Don’t overcook the brats in the beer because they will be finished on the grill. Cook the brats to 150°F in the beer. When they’re finished on the grill, the internal temperature should be 160°F.
  • If you’re not a beer drinker and are concerned about the taste but still want to use beer, opt for a light beer. This will, naturally, impart less of a beer flavor to the cooked brats. If you’re an avid beer drinker, simply choose a beer that you like to drink.
Metal pan with slightly charred beer brats resting after being grilled on grill on white surface.

Frequently asked questions about this recipe

What if I don’t like beer and don’t want to use any in this recipe?

While you don’t taste the beer in the brats, you can substitute the beer for apple juice or apple cider. It won’t be quite the same and I suggest trying it at least once with the beer. Trust me, I’m not a beer fan, and I still opt to prepare my brats this way.

Is there another vegetable that can be used instead of bell peppers?

You can easily increase the amount of the onions and leave out the bell pepper. If you don’t want any onions or peppers, sauerkraut is also a great topping.

Can this recipe be made without a grill?

Of course! After cooking the brats in the beer, sear them on a hot skillet or griddle to brown them.

What should I serve with these brats?

So many things! For a perfect side dish, I recommend any type of summer cookout recipe, such as homemade baked beans, my family’s favorite potato salad, an easy-to-make macaroni salad, and herb pasta salad. If you want a salad option, try my chorizo and sweet corn salad!

Watch how to make this recipe

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

Beer Brats with Sautéed Peppers

5 from 1 vote
These easy-to-make brats are cooked in beer and finished on the grill. When topped with sautéed peppers made with butter and a bit more beer, the combination is unbeatable! This is the perfect recipe for a cookout and can’t be called anything other than summer in a bite!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8 brats

Ingredients

  • 8 pork bratwursts
  • 3 12-oz cans beer
  • 3 large bell peppers seeded and sliced into strips
  • 1 large onion ends removed and sliced into strips
  • 2 tbsp butter
  • ½ tsp salt
  • ½ tsp pepper

Instructions
 

  • Heat the grill on high for 10 minutes and turn down to medium-high.
  • Lay the brats in a large stockpot and pour over the beer. Make sure the beer covers the brats completely. Bring the beer to a boil and reduce it to a simmer. Simmer the beer until the brats register 150°F, 8-12 minutes. Once partially cooked, remove the brats from the beer. Place the brats on the heated grill. Grill until browned and beginning to char on both sides, about 3 minutes per side. Once browned, remove them from the grill and serve.
    8 pork bratwursts, 3 12-oz cans beer
  • While the brats are cooking, melt the butter in a 12-inch skillet over medium heat. Add the onion, peppers, salt, and pepper. Sauté until the vegetables are softened, 6-8 minutes. Once the vegetables are beginning to soften, add ⅓ cup of the beer cooking liquid. Continue to sauté until the vegetables begin to brown and caramelize, 16-18 minutes. Once cooked, keep the mixture warm until ready to serve.
    3 large bell peppers, 1 large onion, 2 tbsp butter, ½ tsp salt, ½ tsp pepper

Notes

  • When preparing the bell peppers and onion, make sure to slice them into similarly-sized planks. This way, when they’re cooked on the stove, they’ll all cook at the same rate without certain pieces getting too done while others remain crunchy.
  • Don’t overcook the brats in the beer because they will be finished on the grill. Cook the brats to 150°F in the beer. When they’re finished on the grill, the internal temperature should be 160°F.
  • If you’re not a beer drinker and are concerned about the taste but still want to use beer, opt for a light beer. This will, naturally, impart less of a beer flavor to the cooked brats. If you’re an avid beer drinker, simply choose a beer that you like to drink.

Nutrition

Serving: 1brat (does not include bun) | Calories: 346kcal | Carbohydrates: 10.3g | Protein: 12.6g | Fat: 27.9g | Saturated Fat: 10.3g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 13.3g | Trans Fat: 0g | Cholesterol: 70.5mg | Sodium: 871.8mg | Potassium: 458mg | Fiber: 1.6g | Sugar: 5.7g | Vitamin A: 122.6IU | Vitamin C: 80.1mg | Calcium: 36mg | Iron: 0.8mg
Course Dinner
Cuisine American
Difficulty Easy
Method Cooking

You May Also Like

Never miss a post by signing up for my newsletter.

Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comments