Beer, Brats, Onions, and Peppers

By the way…if this post looks familiar, it is probably because I was writing it near the end of December and forgot to change the year before I scheduled it. Oops! So some of you got an email about it. Well….it is up now. 🙂

When my dad and M visited us, they bought some tasty sausages. Since then, I have only been buying these sausages for our Italian nights. On a recent visit to the store, I decided to pick up their bratwurst sausage and give it a try. I came across this easy recipe, and they turned out so good! It all cooks in one pan. I was nervous that my cast iron skillet wasn’t large enough, so I used the Dutch oven. It worked just fine, and I would probably use it again (just to avoid a mess). Unfortunately, I was too excited to eat and didn’t take extra pictures of the finished product. We ate them on toasted Hoagie rolls with a bit of mayonnaise and they were so good!

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In case you are wondering what kind of beer, this is the one I used:

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You can certainly use what you have on hand, but something in the ale family would be best.

Directions for Easy Beer, Brats, Onions, and Peppers

Slightly adapted from Foodie Crush

  • 6 Bratwurst sausages
  • 2 Tablespoons butter
  • 1 large onion, sliced
  • 2 green peppers, sliced
  • 12 ounces amber ale

Place the onion and pepper slices in a large cast iron skillet (or a Dutch oven) with the butter.

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Stir and cook until they have softened (about 5 minutes).

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Place the sausages in the pan, tucked in with the onions and peppers. Add the beer, then bring to a simmer over medium heat.

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Cook for 30-40 minutes until the beer evaporates. Turn the sausages occasionally. Remove the onions and peppers and raise the heat to medium-high. Brown the sausages on all sides, then serve with the onions and peppers.

Directions for Easy Beer, Brats, Onions, and Peppers (without pictures)

Slightly adapted from Foodie Crush

  • 6 Bratwurst sausages
  • 2 Tablespoons butter
  • 1 large onion, sliced
  • 2 green peppers, sliced
  • 12 ounces amber ale

Place the onion and pepper slices in a large cast iron skillet (or a Dutch oven) with the butter. Stir and cook until they have softened (about 5 minutes). Place the sausages in the pan, tucked in with the onions and peppers. Add the beer, then bring to a simmer over medium heat. Cook for 30-40 minutes until the beer evaporates. Turn the sausages occasionally. Remove the onions and peppers and raise the heat to medium-high. Brown the sausages on all sides, then serve with the onions and peppers.

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