Guy Fieri’s Grilled Beer Brats with Peppers and Onions | Guy’s Big Bite | Food Network

Guy Fieri combines peppers and onions with beer to simmer brats before grilling.
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Grilled Beer Brats with Peppers and Onions
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 45 min
Active: 30 min
Yield: 6 to 8 servings

Ingredients

2 tablespoons canola oil, plus more for oiling the grill
6 strips applewood-smoked bacon, diced
1 sweet onion, sliced
1 large green pepper, seeded, sliced
1 large red pepper, seeded, sliced
2 cloves garlic, minced
Two 12-ounce cans lager beer
1 cup low-sodium chicken stock
2 sprigs fresh thyme
1 bay leaf
1 sprig fresh rosemary
2 pounds fresh bratwurst sausages (about 12 links)
1/2 cup whole-grain mustard
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
2 to 3 tablespoons chopped fresh flat-leaf parsley

Directions

Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes.

Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned.

Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through.

Preheat a grill or cast-iron griddle to medium-high heat.

Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked.

When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper.

To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve.

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Guy Fieri’s Grilled Beer Brats with Peppers and Onions | Guy’s Big Bite | Food Network

So what do you like with your BRS huh I like it all peppers and onions are the key though okay so we’ll do some peppers some onions and some garlic get this moving around I chopped that bacon up a bunch because I want it to kind of render down fast and I want

All of that great bacon flavor to dissolve into this mixture so green bell red bell big onion peppers onions bacon in get a couple cloves of garlic I’ve got enough moisture in there I don’t have to worry about this really burning and I’m also just going to give these a quick little

Chop and in a second I’ll de glaze this with some beer once it starts to caramelize up now we’re into the peppers the onions the bacon we’re right at that point where we can go ahead and hit this with a little deglaze and we’ll grab ourselves couple

Loggers now you got your favorite kind of beer you like to cook with like I said I just want to make sure sure that the beer that I’m cooking with isn’t going to overpower it’s going to compliment okay so we get him with a little bit of logger

One that I learned in school okay you could just smell the hoppiness of that going on right now now we’ll get in with some chicken stock I got some fresh herbs over here some thyme some Rosemary okay so a couple sprigs of that not that much remember Rosemary is

Super strong so Rosemary time and of course this wouldn’t be complete with a little bay leaf so look at this look at those bad boys right there gorgeous okay now this is something you’re not going to see me do often but I’m going to do it here and

I’ll explain why I’m going to poke these with this skewer all the way through these sausages what I want this to do is while it Cooks I want the sausage to share its flavor in this brazing liquid with these veggies and I want the veggies to share their flavor with the

BRS okay so those look pretty good I’ll just put these back in the no come on see people do that okay let me grab a pair of tongs submerge them down the liquid remember we got the chicken stock bacon the two two bottles of loger in there

The peppers the onions the Rosemary the time the garlic I mean the flavor profile that’s going on in here is nuts everybody’s in maybe 15 minutes will be in good shape now I’m going to pull them out let them cool a bit slice them and then throw them on the grill to build

Some awesome texture just give them a quick little slice it’s like one two three roll it one two three sausage are grilling I can shut these down and actually start pulling them off I brazed them in the liquid that I pulled them out let them cool a little bit sliced

Them grilled them to get that extra little charred texture final piece here make sure my heat’s off we’re going to get in some whole grain mustard now this was my brazing liquid we started with bacon rendering that down then we had peppers onions garlic then we threw in

Some thyme I mean we had beer go in there two we had uh two bottles of logger put all this butter in there as well outrageous little parsley going in here pierce the BRS so they kind of shared their juices with this so you’ve got cooked down onions and bacon and these

Herbs and everybody together now ready first we’ll go down with couple sausage hit a little bit of this mixture of the cook down onions and peppers the BAC of the peppers onions you cook that down you could put it on anything