Don's Beer Brats with Peppers & Onions
Grilling is great for brats, but simmering them in beer first makes them even better. We start with Don's house-made brats, simmer them in beer with butter-sautéed onions and sweet bell pepper, then finish them over an open fire for a snappy, charred casing. These were the best brats we've ever made, with a great bite every time.
Serves:
4
Total time:
About 1 hour
Cook on:
Grill, oven or stovetop
FROM OUR COUNTER
Pick up what we used at Don's
Don's house-made bratwurst
Made in-house at the shop
Baking potatoes
For the wedges on the side
Ingredients
Serves 4
4 Don's house-made bratwurst
Brat, hoagie or hotdog buns
2 beers (your favorite lager or ale)
1 medium red (or sweet) onion, thinly sliced
1 bell pepper, cut into strips
2 tablespoons butter
Mustard for topping
Tools
An 8" or larger cast iron skillet (it holds 4 brats perfectly) or a Dutch oven if you want the brats fully submerged, plus a grill or open fire.
You don't have to have a cast iron pan. Any heavy skillet ot pot works. We like cast iron because it holds heat well and keeps the simmer steady.
Instructions
Heat the grill - Set up medium-high direct heat. Charcoal or wood gives the best flavor. If you're using the oven, skip this step.
Saute the vegetables - Melt butter in the pan. Add the onions and bell pepper and stir often until they're soft and starting to caramelize. 15-20 minutes.
Simmer the brats - Nestle the raw brats into the onions and peppers, pour in the beer, and bring it to a gentle simmer. In a skillet, the beer won't cover the brats all the way, so turn them halfway through to cook them evenly. If you'd like them fully submerged, use a Dutch oven instead. Cook about 20 minutes, until the brats reach 165°F inside. Higher temp is okay.
Brown the brats - The brats are fully cooked at this point, so this step is only for color and snap.
On the grill: Take the brats out of the pan and put them over direct heat. Turn them often so they char evenly without splitting the casings.
No grill? Use the oven: Set your oven to broil and move a rack 4–6 inches below the heat. Put the brats on a foil-lined sheet pan and broil them for 6–8 minutes, turning every 2 minutes so they brown evenly. Watch them closely, because broilers work fast.
On the stovetop: Pour the onions, peppers, and beer into a bowl, then brown the brats in the same hot skillet for a few minutes per side.
Build the brats - Put each brat in a bun and pile the beer-soaked onions and peppers on top. Add mustard and serve.
Cooking for more
A 12" skillet or Dutch oven fits 8 brats. Double the onions and peppers and add another beer.
ON THE SIDE
Seasoned Potato Wedges
Cut a Don's baking potato into wedges. Toss them with oil and season with salt, pepper, and garlic. Bake at 425°F for 25 minutes. Flip the wedges, season the fresh side, and bake another 10–15 minutes until golden and crisp.
Tip: If you're browning the brats under the broiler, bake the wedges first and keep them warm while the brats broil.
This recipe is adapted from the Meat Church beer brat recipe
Don's Meat Shop Chattanooga
6408 Hixson Pike
Hixson, TN 37343
Hours of Operation
Monday: 9AM-6PM
Tuesday: Closed
Wednesday: 9AM-7PM
Thursday: 9AM-7PM
Friday: 9AM-7PM
Saturday: 9AM-7PM
Sunday: 9AM-6PM
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