Recipe courtesy of Melissa Clark, Jamie Deen, and Bobby Deen

Midwestern-Style Beer Brats

  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 6 servings
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6 bratwurst sausages

6 cups lager beer

2 large onions, sliced, divided

1 tablespoon olive oil

2 red or green bell peppers, cored and sliced

Salt and freshly ground black pepper

6 bratwurst buns or hoagie rolls, split lengthwise



  1. Prick the bratwurst all over with a fork. In a medium pot, combine the bratwurst, beer, and half the onions. Bring to a simmer over medium-high heat. Simmer about 15 minutes or until bratwurst are firm and cooked through. Transfer the bratwurst to a plate. Reserve some of the cooking liquid.
  2. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the remaining onions and the bell peppers. Cook about 15 minutes or until very soft, tossing occasionally. Add the bratwurst to the skillet in the last 5 minutes of cooking to lightly brown. If the vegetables begin to get too dark, add a few tablespoons of the bratwurst cooking liquid. Season, to taste, with salt and black pepper.
  3. To serve, spread each bun with mustard. Fill each bun with a brat. Top with sauteed peppers and onions.
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