Grilled Beer Brats with Onions, Bell Peppers & Roasted Green Chile

5 (1 rating)

Juicy Grilled Beer Brats with onions, peppers, and roasted green chiles. A perfect, spicy twist for your BBQ!

Prep Time15

Cook Time45

Total Time1

Course: 4th of July, Dinner, Lunch, Main Course

Cuisine: American, German, Mexican

Servings:

1 large yellow onion quartered
1/2 teaspoon kosher salt
6 raw German bratwursts (preferably Weisswurst)
1 bottle (12 fl oz/350 ml) Mexican amber beer
3 tablespoons butter
1 large white onion sliced
3 bell peppers, preferably a mix of colors seeded and cut lengthwise into strips
3 Anaheim or Hatch chiles roasted, peeled, seeded, and cut lengthwise into strips
6 bolillos split and toasted
spicy mustard for serving

In a 4-quart (3.8-l) stockpot over medium-high heat, combine the yellow onion, salt, bratwursts, beer, and just enough water to cover the brats and and bring to a low boil. Reduce the heat to a simmer and simmer uncovered, turning the brats occasionally, until firm, 30–40 minutes.
While the brats are simmering, in a seperate pan over medium-high heat, melt the butter. Add the white onion and bell peppers and cook, stirring occasionally, until tender, 5–8 minutes. Stir in the chiles and cook until the chiles are well mixed with the onion and peppers and heated through. Remove from the heat and keep warm.
Prepare a fire in a charcoal or gas grill for direct grilling over medium-high heat.
Remove the sausages from the beer broth and place directly over the fire. Grill, turning as needed, until browned on all sides, 2–4 minutes on each side. Return them to the pot with the beer broth to keep warm until ready to serve.
To serve, tuck a brat into each warm, crusty bolillo, top with the onion-chile mixture, and swab with a little mustard. Serve at once.

If you purchase brats or sausages that are fully cooked they do not need to be simmered beforehand.
If you’re hosting a party, grab your trusty crockpot. Keep the cooked sausages warm by nestling them into the slow cooker with the beer poaching liquid and setting it to low.
Feel free to work ahead—the sautéed bell peppers and onions and roasted green chiles can be made up to 3 days in advance and kept refrigerated. To serve, simply warm them up in a skillet on the stovetop.

Storage & Heating Instructions

As with most grilled meats, these brats are best right off the grates. If needed, you can store them in the fridge for up to 5 days, though I’d recommend waiting to grill them until you’re ready to serve.
Get a jump on your preparations by simmering the brats in advance. Store leftover simmered beer brats in an airtight container with their beer poaching liquid to keep them nice and juicy until you’re ready to grill them. They should keep well in the fridge for up to 5 days. You can also freeze them for up to 2 months.
Roasted green chile rajas will keep in the fridge for up to 7 days total, or can be frozen for up to 6 months.
Fajita-style peppers and onions will keep in an airtight container in the fridge for up to 7 days, or can be frozen for up to 6 months.
To serve, allow any frozen items to defrost, then warm on the stovetop or in the microwave. Assemble as directed and enjoy!