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Jul 1, 2016

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

Rating: 5 stars

8 Reviews

Grocery List

Fresh Produce

  • 2 bell peppers, any color
  • 1 jalapeño chile peppers
  • 1 red onions

Meat / Poultry / Seafood

  • 5 fresh bratwurst

Oil and Spices

  • 1 tsp fennel seed
  • 0.25 tsp freshly ground black pepper
  • 0.5 tsp kosher salt

Condiments

  • 2 tbsp spicy brown mustard

Dairy

  • 0.25 cup unsalted butter

Wine / Beer / Spirits

  • 1 cans beer (each 12 oz)

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. 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, until tender and turning 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, 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.

8 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

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 29, 2016

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

Apr 29, 2016

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

Rating: 5 stars

Jul 4, 2016

Gordon M. J

STEWED SPICY PEPPERS AND BRATS

VERY GOOD---
STEWED SPICY PEPPRS, EXCELLENT--
HAD TO USE PRECOOK JOHNVILLE BRATS AS THAT IS THE ONLY WAY THEIR SOLD IN VERMONT--
HAVING LIVED IN WISCONSIN, UNDERSTAND REALLLLLLLY GREAT BRATS--
GORDON
STOWE, VERMONT

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Jul 6, 2016

Luther U

Great Bratwurst

Another winner from Weber! This is a terrific recipe for bratwurst that even my wife liked. The flavor blends are wonderful and add several dimensions to this grilling favorite. I got so excited to eat this that I forgot to add mustard to the bun and then didn't even realize it until I had scarfed down my first one. This will have your friends standing in line.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Jul 7, 2016

Pete S

Keep 'em moist...

Our brat builder advised re-hydrating the brats after they grill a nice golden brown. This recipe enhanced that process. We served family and friends all day on the Fourth. The brats stayed moist and adding an occasional splash of beer kept the veggies supple. I would recommend preparing all the veggies the day before you entertain as it is very time/labor intensive.
Great recipe for all levels of grillers!

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Jul 10, 2016

Susan W

Great brats but the peppers, onions and sauce can be done on the stove

The brats were superb especially when combined with the peppers, onions and their sauce. I really have no reason to take that long to make peppers on the grill where they took forever to cook. Maybe if one was doing this to keep the heat out of the kitchen, this would be valid. In my case (and I make sausages and peppers often) it's easier to make the peppers, onions and sauce in a big skillet on the stove. Takes less time and is more controlled on a gas stove cooktop. Then the brats after grilling can be combined with the peppers in the pan. This recipe was so good that we saved the 5th brat and its sauce for breakfast the next morning with scrambled eggs.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 11, 2016

Mark M

Excellent!

I prepared this recently for six people on my Genesis 310. The instructional video was helpful for understanding the 'timing'. I was very happy with the way the veggies cooked. With the 3 burner Genesis, moving the veggies to the side worked well while cooking the brats. After putting the brats in with the veggies and beer, there was plenty of room on the Genesis to grill some other veggies over direct heat as a side dish while the brats continued to cook. Throw your buns on the warmer rack for a few minutes! Everybody loved these!

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Brats with Stewed Spicy Peppers

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