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Dec 28, 2007

Brats with Stewed Spicy PeppersRecipe from Weber’s Charcoal Grilling™ by Jamie Purviance

Rating: 5 stars

3 Reviews

YouTube Video
Serves: 5 // Prep time: 10 minutes | Grilling time: 35 to 45 minutes | Special equipment: large disposable foil pan

Grocery List

Fresh Produce

  • 2 bell peppers, 1 red and 1 yellow
  • 1 jalapeño chile peppers
  • 1 red onions

Meat / Poultry / Seafood

  • 5 fresh bratwurst

Oil and Spices

  • 1 tsp fennel seed
  • .25 tsp freshly ground black pepper
  • .5 tsp kosher salt

Condiments

  • 2 tbsp spicy brown mustard

Dairy

  • .25 cups unsalted butter

Wine / Beer / Spirits

  • 8 fl oz beer

Other

  • 5 hot dog buns

Special Equipment

  • 1 large disposable foil pans

Ingredients

  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 medium jalapeño chile pepper
  • 1 medium red onion
  • ¼ cup (½ stick) unsalted butter
  • 1 teaspoon fennel seed
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup beer
  • 2 tablespoons spicy brown mustard
  • 5 fresh bratwurst, preferably Johnsonville®
  • 5 large hot dog buns

Instructions

  1. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to medium heat (350° to 450°F). Leave all the vents open.

    If you are using a gas grill, preheat your grill on high until it reaches 500°F and then adjust the burners to medium heat (350° to 450°F). 

  2. Remove and discard the stems and seeds from the bell peppers and jalapeño pepper. Cut the bell peppers lengthwise into ⅓-inch strips. Finely chop the jalapeño pepper. Cut the onion in half through the stem and root ends. Cut each half crosswise into ¼-inch slices.

  3. Brush the cooking grates clean. In a large disposable foil pan over direct medium heat, melt the butter. Add the peppers, onion, fennel seed, salt, and pepper. Mix well with tongs. Cook the vegetables in the pan over direct medium heat, with the lid closed as much as possible, until they are tender and turn golden brown in spots, 10 to 15 minutes, stirring occasionally. If the vegetables brown too quickly, slide the pan over indirect heat and cook them there, with the lid closed.

  4. When the vegetables are tender, add the beer and mustard. Mix well with tongs. Slide the pan over indirect heat to keep warm.

  5. Grill the bratwurst over direct medium heat, with the lid closed as much as possible, until lightly charred on all sides, about 15 minutes, turning them every few minutes and swapping their positions as needed for even cooking. Then move the bratwurst to the pan over indirect heat. Smother them with the peppers and onion, close the lid, and cook until the bratwurst are fully cooked, about 10 to 15 minutes. If the pan is getting too dry, add a little more beer.

  6. Serve the bratwurst warm in the buns with the spicy pepper mixture on top.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Dec 26, 2013

Daniel F

Great Tailgate Recipe

This is a little time consuming at a tailgate but it is a crowd pleaser. It help to measure and chop the night before!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 28, 2014

Chris M

Great Brat recipe!

I make this recipe at least three times a month. Easy recipe to follow and adds a kick to your brats. One minor suggestion, melt the butter and fennel seeds for a minute before throwing in all the peppers and onions. The ole lady doesn't care for jalapeño peppers but doesn't seem to mind it in this recipe. She knows there is a pepper in there but doesn't care.
I also use top split (New England) buns when I make these. Just an easier bun to use.
In my opinion Johnsonville Beef Brats are the best brats for this recipe.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

May 14, 2014

Jonathan M

Smells reminiscent of the Fair!

I made this for my wife's girls night last night and they all loved it. They all stated that the smell was reminiscent of going to the local Fair. I found it really easy to make and it is definitely a dish that can be kept on the coals to accommodate late arrivals with a still steamy hot brat. I combined everything in the pan prior to cooking except for the Kolsch style beer and brown mustard I used. I will definitely bust this out at the next party we have it is definitely a crowd pleaser!

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Brats with Stewed Spicy Peppers

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