Beer Brats with Grilled Peppers and Onions

Poaching the brats in beer helps add flavor and moisture. With this technique you are guaranteed a nicely grilled sausage with a juicy interior.

2 (12-ounce) cans beer

4 bratwurst

Vegetable oil, for the grates

1 red bell pepper

1 green bell pepper

1 red onion, cut into 1/4-inch-thick slices

6 tablespoons olive oil, divided

4 hoagie buns, split in half

1/4 cup spicy brown mustard

Place the beer and the bratwurst in a medium saucepan. Over medium-high heat, bring to a simmer and cook until the sausages are just cooked through, about 10 minutes. Drain the sausages.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the peppers and onion slices with 2 tablespoons of the olive oil. Place the onion slices on the grill and cook until slightly charred and tender, about 2 to 3 minutes per side. Remove from the grill and reserve. Place the whole peppers on the grill and cook until charred on all sides, 8 to 10 minutes total. Transfer the peppers to a bowl, cover, and let rest for 10 minutes before peeling, coring, and thinly slicing.

Lightly brush the sausages with 2 tablespoons of the olive oil and place on the grill. Close the lid and cook, turning frequently, until golden brown on all sides and warmed through, about 10 minutes total.

Brush the inside of the buns with the remaining 2 tablespoons of olive oil. Place on the grill, cut-side down, and cook until lightly toasted, about 1 minute.

Spread the bottom half of each bun with mustard. Top with a sausage and the grilled peppers and onions.

Serves 4.

Cooking Tips: If you are worried about your onion slices falling through the grates, you can cook them in a grill basket or place them on skewers.

How can you go wrong when you’re cooking with beer?! The better the beer, the better the flavor. Never use what you wouldn’t drink.

Suggested Side: Smoky Steak Fries