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Recipe From from Weber’s Charcoal Grilling™ by Jamie Purviance

Brats with Stewed Spicy Peppers

Print

  • People

    Serves 5

  • Prep Time

    10 min.

  • Grilling Time

    35 to 45 min.

People
Serves 5
Prep Time
10 min.
Grilling Time
35 to 45 min.

the Ingredients

20151023095405 Cg Pork 1
  • 55 grams (½ stick) unsalted butter
  • 1 large red bell pepper, seeded and cut into 8-millimeter strips
  • 1 large yellow bell pepper, seeded and cut into 8-millimeter strips
  • 1 medium red onion, cut into 6-millimeter half-moons
  • 1 medium jalapeño chile pepper, seeded and minced
  • 1 teaspoon fennel seed
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 240 milliliters beer
  • 2 tablespoons spicy brown mustard
  • 5 fresh bratwurst
  • 5 large hot dog buns

Special Equipment

  • large disposable foil pan

Instructions

  • 01 Prepare the grill for indirect cooking over medium heat (180° to 230°C).
  • 02 Brush the cooking grates clean. In a large disposable foil pan over direct heat, melt the butter. Add the red and yellow bell peppers, onion, jalapeño, fennel seed, salt, and pepper and mix well with tongs. Close the lid and cook until the vegetables are 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.
  • 03 When the vegetables are tender, add the beer and mustard. Mix well with tongs. Slide the pan over indirect heat to keep warm.
  • 04 Grill the bratwurst over direct heat, with the lid closed, until lightly charred on all sides, about 10 minutes, turning them every few minutes and swapping their positions as needed for even cooking. Add 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, 10 to 15 minutes. If the liquid cooks away, add a little more beer.
  • 05 Serve the bratwurst warm in the buns with the spicy pepper mixture on top.
Ingredients
Instructions

  • the Ingredients

    20151023095405 Cg Pork 1
    • 55 grams (½ stick) unsalted butter
    • 1 large red bell pepper, seeded and cut into 8-millimeter strips
    • 1 large yellow bell pepper, seeded and cut into 8-millimeter strips
    • 1 medium red onion, cut into 6-millimeter half-moons
    • 1 medium jalapeño chile pepper, seeded and minced
    • 1 teaspoon fennel seed
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 240 milliliters beer
    • 2 tablespoons spicy brown mustard
    • 5 fresh bratwurst
    • 5 large hot dog buns

    Special Equipment

    • large disposable foil pan

  • Instructions

    • 01 Prepare the grill for indirect cooking over medium heat (180° to 230°C).
    • 02 Brush the cooking grates clean. In a large disposable foil pan over direct heat, melt the butter. Add the red and yellow bell peppers, onion, jalapeño, fennel seed, salt, and pepper and mix well with tongs. Close the lid and cook until the vegetables are 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.
    • 03 When the vegetables are tender, add the beer and mustard. Mix well with tongs. Slide the pan over indirect heat to keep warm.
    • 04 Grill the bratwurst over direct heat, with the lid closed, until lightly charred on all sides, about 10 minutes, turning them every few minutes and swapping their positions as needed for even cooking. Add 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, 10 to 15 minutes. If the liquid cooks away, add a little more beer.
    • 05 Serve the bratwurst warm in the buns with the spicy pepper mixture on top.

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