Brat Recipe

Set up braise

Combine the beer, stock (if using), yellow mustard, brown sugar, Worcestershire sauce, whole peppercorns, and bay leaf in a wide skillet or shallow pan large enough to hold the brats in a single layer. Stir to dissolve the sugar and mustard.

Simmer brats

Add the brats to the pan and bring liquid to a gentle simmer over medium heat. Do not boil hard — you want a gentle simmer to cook through without splitting the casings. Simmer uncovered for 12–15 minutes, turning once or twice so they cook evenly and reach an internal temperature of 160°F (71°C).

Rest and reduce liquid

Remove the brats from the braising liquid and set them on a plate to rest. Increase the heat under the pan and reduce the braising liquid for 2–3 minutes to concentrate flavor if desired. Discard bay leaf and whole peppercorns from the reduced liquid.

While brats simmer, slice the yellow onion into 1/4-inch rings or half-rings and core, seed, and slice the bell peppers into 1/4-inch strips.

Heat a separate large skillet over medium-high heat. Add the olive oil and when shimmering, add the sliced onions and peppers in an even layer. Season with the salt and ground black pepper. Cook, stirring occasionally, until the onions are soft and translucent and the peppers are slightly charred at the edges, about 8–10 minutes.

Finish the vegetables by stirring in the apple cider vinegar and cook for 30 seconds more. Taste and adjust seasoning. Keep warm until serving.

Preheat a grill or grill pan to medium-high heat. Brush the grill grates or pan with the vegetable oil to prevent sticking.

Place the braised brats on the hot grill and sear for 2–3 minutes per side until nicely browned and there is some caramelization on the casing. Basting with a few spoonfuls of the reduced braise liquid while grilling will add extra flavor and help gloss the sausages—brush or spoon lightly while turning.

While brats are finishing, spread softened butter on the inside of each bun and place cut-side down on the grill for 30–60 seconds until toasted and golden. Remove buns.

Place a grilled brat into each toasted bun. Top each with a generous spoonful of the sautéed onions and peppers.

Add 1 tablespoon of mustard to each brat (or to taste) and optional pickled jalapeños/sport peppers if using.

Serve immediately with extra mustard and remaining reduced braising liquid on the side for dipping.