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Midwestern-Style Beer Brats Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 servings Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6 servings Servings
$ /Serving

Midwestern-Style Beer Brats Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 servings Servings
$ /Serving

Ingredients

  • 2 red or green bell peppers, cored and sliced
  • 1 tablespoon olive oil
  • 2 large onions, sliced, divided
  • 6 cup lager beer
  • 6 bratwurst sausages
  • 6 bratwurst buns or hoagie rolls, split lengthwise

Preparation

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 for about 15 minutes or until bratwurst are firm and cooked through. Transfer the bratwurst to a plate. Reserve some of the cooking liquid.

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.

To serve, spread each bun with mustard. Fill each bun with a brat. Top with sauteed peppers and onions.

Recipe courtesy Paula Deen

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Preparation

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 for about 15 minutes or until bratwurst are firm and cooked through. Transfer the bratwurst to a plate. Reserve some of the cooking liquid.

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.

To serve, spread each bun with mustard. Fill each bun with a brat. Top with sauteed peppers and onions.

Recipe courtesy Paula Deen

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product