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5.0 from 3 votes

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

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

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 481 kcal
Course: Main Course , Lunch , Dinner
Cuisine: German , American , Mexican

Ingredients

  • 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 

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Prepare a fire in a charcoal or gas grill for direct grilling over medium-high heat.
  4. 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.
  5. 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. 

Notes

  • they do not need to be simmered beforehand.
  • . Keep the cooked sausages warm by nestling them into the slow cooker with the beer poaching liquid and setting it to low.
  • —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 
  • 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!
  • 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.
  • 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!

Nutrition Information

Calories 481kcal (24%) Carbohydrates 43g (14%) Protein 15g (30%) Fat 27g (42%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.2g Cholesterol 64mg (21%) Sodium 1187mg (49%) Potassium 410mg (12%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 2043IU (41%) Vitamin C 82mg (91%) Calcium 39mg (4%) Iron 11mg (61%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 481

% Daily Value*

Calories 481kcal 24%
Carbohydrates 43g 14%
Protein 15g 30%
Fat 27g 42%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.2g 10%
Cholesterol 64mg 21%
Sodium 1187mg 49%
Potassium 410mg 9%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 2043IU 41%
Vitamin C 82mg 91%
Calcium 39mg 4%
Iron 11mg 61%

* Percent Daily Values are based on a 2,000 calorie diet.