This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why These Beer Brats Work
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.
Beer Brat With Sautéed Peppers Ingredients
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 – 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.
How To Make Beer Brats with Sautéed Peppers
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
Follow These Tips
Serving & Storage
To serve – Serve the brats hot off the grill, nestled into toasted buns. Spoon plenty of the sautéed peppers over the top and add mustard, sauerkraut, or whatever your crew loves. These are perfect with potato salad, pasta salad, or a simple ear of sweet corn.
To store – Store cooked brats and peppers together or separately in an airtight container for up to 5 days in the fridge. Freeze cooled brats and peppers in freezer safe containers or bags for up to 2 months.
Frequently Asked Questions
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.
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.
Of course! After cooking the brats in the beer, sear them on a hot skillet or griddle to brown them.
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!
Other Summer BBQ Recipes to Try
- The perfect picnic coleslaw
- Grilled zucchini and onion salad with basil dressing
- Ginger miso broccoli salad
- Chorizo and sweet corn salad
- Fresh herb pasta salad
- Fresh green bean and tomato salad
- Family favorite potato salad
- Grandma’s truly homemade baked beans
- Easy macaroni salad
- Vanilla bean ice cream (for a dessert option, of course!)
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can 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
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 unsalted butter
- ½ tsp kosher salt
- ½ tsp freshly ground black 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 unsalted butter, ½ tsp kosher salt, ½ tsp freshly ground black pepper
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Excellent! Adding the beer broth to veggies makes for a superb flavor. Yellow mustard, toasted buns with butter, brats and veggies…, we loved it thank you wise guide!
What brand of beer did you use with this recipe?
So fun to make this and better to eat it! Love your recipes!