Bratwurst Peppers and Onions
Difficulty: Easy | Makes: 4 Servings
An upscale edit of the classic sausage and peppers featuring our new item, Roland® Hot Green Chili Crunch!
Ingredients
- 2 cups Roland® Sautéed Onions
- 1 cup Roland® Red Pepper Strips
- Roland® Olive Oil, as needed
- 4 bratwursts
- 1 28-ounce beer
- 1/2 stick unsalted butter, cubed
- 1 teaspoon oregano
- Salt, to taste
- Black Pepper, to taste
- Pretzel buns, to serve
- Roland® Hot Green Chili Crunch, to serve
- Roland® Dijon Mustard, to serve
Directions
- In a deep skillet, add the Sauteed Onions, brats, and butter and pour over the beer so it just covers the meat. Bring the beer mix to a slow boil, turn the heat to medium-low, and simmer the bratwurst for 10 minutes
- After the bratwurst are par cooked, set them aside and dry well. Strain the onions and set them aside
- Heat a sauté pan with olive oil and sauté the beer-braised onions with Roland roasted red pepper strips. Season with salt, pepper and oregano. Cook until all the liquid has evaporated
- Heat a cast iron or grill with grapeseed oil and fry or grill the bratwurst until browned on both sides, around 3 minutes per side
- To serve, toast the pretzel buns and plate the bratwurst along with the peppers, onions, and Dijon mustard. Top with the Hot Green Chili Crunch
