Fall seems to be every basic b’s favorite season, and while you won’t see us crushing pumpkin beers and freaking out about the leaves changing and fairs, we love it too. Fall for us means football, baseball playoffs (go Sox!), flannels, oktoberfests, and most importantly a season shift in beer styles. In honor of everyones favorite season, we’ll be doing a series of blog posts on our fall faves (guaranteed pumpkin spice free). To start it off, here is a recipe for bratwurst I came up with.
If you’ve ever been to Fenway Park, you know that having sausage and peppers outside the park is a staple, and if you didn’t, now you know. Inspired by that and by the Oktoberfest’s that are flooding my social media feeds, I decided to put my own spin on the classic recipe. My German inspired sausage and peppers is made with beer brats, caramelized onion and peps – it’s tasty!
Pack of bratwurst – I used Johnsonville cheesy brats
1 red bell pepper
1 green bell pepper
2 small/medium onions
1 cans of beer - I used an amber ale
1 mounded tablespoon brown sugar
2 tablespoons butter
Two spoonfulls of Dijon or brown mustard
- Slice onions and peppers
- Empty beer into pot and bring to boil. Add bratwurst and lower heat to simmer. Cook for 10 mins. Save beer
- While brats are simmering, melt butter and a couple swirls of olive oil in a large pan on medium heat. Add peppers and onions once the pan is hot. Season with salt and pepper. Stir until the onions become slightly translucent. Add brown sugar, mustard and half of the beer from the brats. Keep other half for deglazing pan if needed.
- In a separate nonstick pan coat with butter and brown the brats. Once browned, add the brats to peppers and onions. Cook until peps and onions get caramelized, add more beer as needed.
- Serve on bun with your fave mustard or hot sauce, and a cold one. I used Sriracha and drank a Zero Gravity Oktoberfest.
Tips: Watch the boilover on the beer… oops. And take your time with the onions and peps, the longer they cook the better.
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