Barbecue Brats & Peppers Recipe

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Barbecue Brats & Peppers Recipe
Barbecue Brats & Peppers Recipe photo by Taste of Home
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Barbecue Brats & Peppers Recipe

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Publisher Photo
We live in brat country, and this barbecue-style recipe feeds a crowd. The sauce gives it a welcome change from the same old grilled bratwurst. — Maria Zrucky, Kronenwetter, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours

Ingredients

  • 2 bottles (12 ounces each) beer or nonalcoholic beer
  • 1 bottle (18 ounces) barbecue sauce
  • 1/2 cup ketchup
  • 1 large sweet onion, halved and sliced
  • 1 large sweet yellow pepper, cut into strips
  • 1 large sweet orange pepper, cut into strips
  • 1 jalapeno pepper, thinly sliced
  • 1 serrano pepper, thinly sliced
  • 10 uncooked bratwurst links
  • 10 brat or hot dog buns, split

Directions

Place the first eight ingredients in a 5-qt. slow cooker; stir to combine. In a large skillet, brown bratwurst on all sides over medium-high heat; transfer to slow cooker.
Cook, covered, on low 6-8 hours or until sausages are cooked through and vegetables are tender. Using tongs, serve bratwurst and pepper mixture on buns. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Barbecue Brats & Peppers in Taste of Home February/March 2015, p46

Nutritional Facts

1 serving: 614 calories, 30g fat (10g saturated fat), 63mg cholesterol, 1789mg sodium, 66g carbohydrate (27g sugars, 2g fiber), 21g protein.

  • 2 bottles (12 ounces each) beer or nonalcoholic beer
  • 1 bottle (18 ounces) barbecue sauce
  • 1/2 cup ketchup
  • 1 large sweet onion, halved and sliced
  • 1 large sweet yellow pepper, cut into strips
  • 1 large sweet orange pepper, cut into strips
  • 1 jalapeno pepper, thinly sliced
  • 1 serrano pepper, thinly sliced
  • 10 uncooked bratwurst links
  • 10 brat or hot dog buns, split
  1. Place the first eight ingredients in a 5-qt. slow cooker; stir to combine. In a large skillet, brown bratwurst on all sides over medium-high heat; transfer to slow cooker.
  2. Cook, covered, on low 6-8 hours or until sausages are cooked through and vegetables are tender. Using tongs, serve bratwurst and pepper mixture on buns. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Barbecue Brats & Peppers in Taste of Home February/March 2015, p46

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Reviews forBarbecue Brats & Peppers

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amehart User ID: 1464390 273160
Reviewed Sep. 18, 2017

"Good recipe but definitely cut the beer in half, and even with that it was a pretty thin sauce. The flavor was excellent and I used the leftover sauce with shoestring hot dogs and served over rice - excellent."

MY REVIEW
katandalan User ID: 5391877 253522
Reviewed Sep. 1, 2016

"Smell and taste terrific but too much liquid. Have no "sauce"; more like watery juice. Had to spoon veggies out and use mustard and bbq sauce right on the bun."

MY REVIEW
Rhoni347 User ID: 6294550 252148
Reviewed Aug. 2, 2016

"Our little family loved this. The sauce is spicy so don't touch the peppers too much if they fall off your bun! It was so flavorful though - I am curious to try using one less bottle of beer next time to have a thicker sauce as some other reviewers indicated they did. However, I was not disappointed in the flavor at all."

MY REVIEW
pajamaangel User ID: 1603339 221930
Reviewed Mar. 3, 2015

"We didn't like this as much as we were hoping to. I didn't like the texture of the brats and the beer tastes was too much for me. I won't be making this again."

MY REVIEW
rock111 User ID: 2691736 221308
Reviewed Feb. 24, 2015

"EXCELLENT recipe, great visual appeal as well as flavor. We used Guinness and a honey mesquite bbq sauce. But I am cutting the beer amount in half also to have a thicker sauce. Going to make it next for former Wisconsites like us, know they'll love it."

MY REVIEW
Dinah66 User ID: 4558177 221087
Reviewed Feb. 22, 2015

"I always prepare a recipe as written the first time. We rated it as a 4. We loved the flavor. We like more onions and peppers on our sandwiches and the sauce a little less soupy.. Therefore, we used one bottle of beer, used 2 onions, 2 yellow peppers and 2 orange peppers. We could only find jalape?os, but we left the hot peppers at 2. We used Sweet Baby Rays original BBQ sauce and Yeungling lager beer. With those changes we rated the recipe a 5. Incredible flavor!"

MY REVIEW
aug2295 User ID: 4631582 219896
Reviewed Feb. 6, 2015

"This was really good and a change from grilled brats."

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