SKILLET BRATS WITH BEER CARAMELIZED PEPPERS AND ONIONS

Skillet Brats with Beer Caramelized Peppers and Onions image

Provided by JJ Johnson

Categories main-dish

Time 50m

Yield 10 servings

Number Of Ingredients 19

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2 tablespoons olive oil
2 large Vidalia onions, sliced thin
4 medium bell peppers, sliced thin
4 cloves garlic, minced
Kosher salt
2 pounds bratwurst, uncooked
12 ounces beer, stout or porter preferred
Hot Pepper Mustard, for serving, recipe follows
Pretzel rolls, for serving
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup honey
1 1/2 teaspoons sugar
2 banana peppers, stems and seeds removed and chopped
1 yellow bell pepper, seeded and chopped
1 small yellow onion, roughly chopped
2 cloves garlic, chopped
3 tablespoons stone-ground mustard
Kosher salt

Steps:

Preheat a large cast-iron skillet over medium heat. Add the oil, then the onions, peppers and garlic. Season with salt. Cook, stirring occasionally, until they just begin to soften and the onions turn translucent, 5 to 10 minutes. Move the onions and peppers to the side of the skillet and add the bratwurst. Score the bratwurst with a knife on both sides. Add to the pan and sear, about 3 minutes per side. Add the beer to the skillet. Bring to a simmer and cook, turning the bratwurst and stirring the vegetables occasionally, until the beer reduces by half and the brats are cooked through to an internal temperature of 160 degrees F, 15 to 20 minutes.
Serve with hot pepper mustard and pretzel rolls.
Whisk together the vinegar, water, honey, sugar, banana peppers, bell peppers, onions and garlic in a medium saucepan and bring to a boil over medium heat. Once boiling, reduce the heat to low/medium low and simmer until the peppers and onions are soft, about 5 minutes.
Transfer to a small food processor or blender and puree until very smooth. Add the mustard and puree until just incorporated. Season with salt. Transfer to a bowl and let cool completely, then refrigerate until well chilled, about 30 minutes.