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A grilled bratwurst topped with sauerkraut and mustard
Sautéing

Brats with peppers and onions

Prep 15 min Cook 25 min Total 40 min Servings 6

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

A gentle simmer in beer cooks the sausage through before the skillet browns it. High heat from raw dries the casing and leaves the center pink in the wrong way.

Ingredients

Method

  1. 01

    Put the brats in a skillet with the beer. Bring to a simmer, cover, and cook 10 minutes. Lift the brats out and pour off the beer.

  2. 02

    Melt the butter in the same skillet. Cook the onions and peppers with salt and pepper until soft and browned at the edges, 10 to 12 minutes. Push them to the side.

  3. 03

    Brown the brats in the empty space, turning, until the casings are deep gold, about 5 minutes.

  4. 04

    Tuck the brats into buns with the peppers and onions. Serve with mustard.

Notes & swaps

  • A grill works for the browning step if the brats are already simmered.
  • Leftover peppers are good on the cheeseburger sliders.

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