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!
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.
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.
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.