Brats with spicy peppers

KKsMom

Blond Member
Ingredients:

1 large red bell pepper
1 large yellow bell pepper
1 medium jalapeno chile pepper
1 medium red onion
1/4 cup unsalted butter
1 teaspoon fennel seed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup beer
2 tablespoons spicy brown mustard
5 fresh bratwurst
5 large hot dog buns


Directions:

Remove and discard the stems and seeds from the bell peppers and jalapeno pepper. Cut the bell peppers lengthwise into ⅓-inch strips. Finely chop the jalapeno pepper. Cut the onion in half through the stem and root ends. Cut each half crosswise into 1/2-inch slices. Brush the cooking grate clean. In a 9 x 13-inch, heavy-duty foil pan over direct medium heat, melt the butter. Add the peppers, onion, fennel seed, salt, and pepper. Mix well with tongs. Cook the vegetables in the pan over direct medium heat, with the lid closed as much as possible, until they are tender and golden brown in spots, 10 to 15 minutes, stirring occasionally. If the vegetables brown too quickly, slide the pan over indirect heat and cook them there, with the lid closed. When the vegetables are tender, add the beer and mustard. Mix well with tongs. Slide the pan over indirect heat to keep warm. Grill the bratwurst over direct medium heat, with the lid closed as much as possible, until lightly charred on all sides, about 15 minutes, turning them every few minutes and swapping their positions as needed for even cooking. Then move the bratwurst to the pan over indirect heat. Smother them with the peppers and onion, close the lid, and cook until the bratwurst are fully cooked, 10 to 15 minutes. If the pan is getting too dry, add a little more beer. Serve the bratwurst warm in the buns with the spicy pepper mixture on top.
 
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