Recipe courtesy of JJ Johnson
Recipe courtesy of JJ Johnson
Watch how to make this recipe.
Skillet Brats with Beer Caramelized Peppers and Onions
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- Level: Easy
- Total: 50 min (includes chilling time)
- Active: 30 min
- Yield: 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 439
- Total Fat
- 31 g
- Saturated Fat
- 10 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 16 g
- Cholesterol
- 67 mg
- Sodium
- 1195 mg
This recipe alludes to my time at culinary school. Right around the fall, it was standard to head to the Hudson River with my fellow comrades, drinking beer and cooking the brats on an open fire. By caramelizing the brats in the beer sauce, they just get better and better.
- Level: Easy
- Total: 50 min (includes chilling time)
- Active: 30 min
- Yield: 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 439
- Total Fat
- 31 g
- Saturated Fat
- 10 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 16 g
- Cholesterol
- 67 mg
- Sodium
- 1195 mg
Ingredients
Hot Pepper Mustard:
Directions
- 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. Sear the bratwurst on both sides, 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.
Hot Pepper Mustard:
- Whisk together the vinegar, water, honey, sugar, banana peppers, bell peppers and onions 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 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.
