Guy Fieri's Grilled Beer Brats with Peppers and Onions

By Food Network · 60 min

Ingredients

Instructions

1. Heat the canola oil in a large, deep saute pan or Dutch oven over medium-high heat. Add the diced bacon and cook until browned and crispy, 3 to 5 minutes.
2. Add the sliced onion, sliced green and red peppers and minced garlic. Cook 4 to 5 minutes more, until the peppers are wilted and lightly browned.
3. Add the beer, chicken stock, thyme, bay leaf and rosemary, and deglaze the pan. Prick the brats all over with a fork or skewer, add them to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning them halfway through.
4. Preheat a grill or cast-iron griddle to medium-high heat.
5. Remove the brats from the pot and keep the braising liquid simmering so it reduces. Pat the brats dry, then score each one diagonally with 3 or 4 shallow cuts per side. Lightly oil the grill and grill the brats 2 to 3 minutes per side, until well marked.
6. When the braising liquid reaches the consistency of a sauce, take it off the heat and stir in the mustard and butter. Season to taste with salt and pepper.
7. To serve, spoon some sauce and the peppers and onions onto a platter, set the grilled brats on top, drizzle with the remaining sauce and garnish with chopped parsley.

Summarized from Food Network's video. Watch it for the details.

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