Bratwurst Peppers and Onions

Difficulty: Easy | Makes: 4 Servings

An upscale edit of the classic sausage and peppers featuring our new item, Roland® Hot Green Chili Crunch!




  1. In a deep skillet, add the Sauteed Onions, brats, and butter and pour over the beer so it just covers the meat. Bring the beer mix to a slow boil, turn the heat to medium-low, and simmer the bratwurst for 10 minutes
  2. After the bratwurst are par cooked, set them aside and dry well. Strain the onions and set them aside
  3. Heat a sauté pan with olive oil and sauté the beer-braised onions with Roland roasted red pepper strips. Season with salt, pepper and oregano. Cook until all the liquid has evaporated
  4. Heat a cast iron or grill with grapeseed oil and fry or grill the bratwurst until browned on both sides, around 3 minutes per side
  5. To serve, toast the pretzel buns and plate the bratwurst along with the peppers, onions, and Dijon mustard. Top with the Hot Green Chili Crunch

In This Recipe

Hot Green Chili Crunch

#87731 | 7.05 OZ.

Sautéed Onions

#45476 | 6.61 LB.

Olive Oil

#70626 | 16.9 FL.OZ.