Name: Skillet Brats with Beer Caramelized Peppers and Onions
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 10 servings
Ingredients: 2 tablespoons olive oil; 2 large Vidalia onions, sliced thin; 4 medium bell peppers, sliced thin; 4 cloves garlic, minced; Kosher salt; 2 pounds bratwurst, uncooked; 12 ounces beer, stout or porter preferred; Hot Pepper Mustard, for serving, recipe follows; Pretzel rolls, for serving; 1/2 cup apple cider vinegar; 1/2 cup water; 1/4 cup honey; 1 1/2 teaspoons sugar; 2 banana peppers, stems and seeds removed and chopped; 1 yellow bell pepper, seeded and chopped; 1 small yellow onion, roughly chopped; 2 cloves garlic, chopped; 3 tablespoons stone-ground mustard; Kosher salt

Directions

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Skillet Brats with Beer Caramelized Peppers and Onions

30m Easy 100%

CLASS

Preheat a large cast-iron skillet over medium heat. Add the oil, then the onions, peppers and garlic. Season with salt. Cook, stirring occasionally, until they just begin to soften and the onions turn translucent, 5 to 10 minutes. Move the onions and peppers to the side of the skillet and add the bratwurst. Score the bratwurst with a knife on both sides. Add to the pan and sear, about 3 minutes per side. Add the beer to the skillet. Bring to a simmer and cook, turning the bratwurst and stirring the vegetables occasionally, until the beer reduces by half and the brats are cooked through to an internal temperature of 160 degrees F, 15 to 20 minutes.
Serve with hot pepper mustard and pretzel rolls.

Hot Pepper Mustard:

Whisk together the vinegar, water, honey, sugar, banana peppers, bell peppers, onions and garlic in a medium saucepan and bring to a boil over medium heat. Once boiling, reduce the heat to low/medium low and simmer until the peppers and onions are soft, about 5 minutes.
Transfer to a small food processor or blender and puree until very smooth. Add the mustard and puree until just incorporated. Season with salt. Transfer to a bowl and let cool completely, then refrigerate until well chilled, about 30 minutes.

Cook’s Note

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.