The peppers and onions on here were a little too much for the kids, so I just left them off and put some ketchup on top. You give my kids anything with ketchup on it and they are going to eat it… I mean anything. You could give them a plain hot dog bun with just ketchup and they’d think it was a delicacy. When we have a lot of adults around, I just make them hot dogs instead and let these delicious brats go to the big people.
Check out what they are saying about this recipe over at Cravings of a Lunatic:
“These Grilled Bacon-Wrapped Beer Brats with Drunken Peppers and Onions combine all of your favorite food in one delicious recipe. Fire up that grill and enjoy an epic dinner.”
You can eat just this for dinner and be completely satisfied… trust me.
Ingredients
2 sweet onions, sliced thinly
2 red peppers, sliced thinly
2 green peppers, sliced thinly
2 yellow peppers, sliced thinly
¼ cup beer
½ cup Land O’ Lakes butter, more or less to taste
Salt and pepper to taste
2 packages of Johnsonville Beer Brats
10 slices of good quality Hormel thick bacon
½ cup Sweet Baby Ray’s barbecue sauce, divided
Parsley, if desired
2 packages of hoagie rolls or soft buns
Instructions
Preheat grill to 375 degrees F.
Slice up all the vegetables and place in a 9 x 13 dish. Add beer and butter, and mix to combine. Sprinkle with salt and pepper to taste. Place on grill, put the lid down, and cook until vegetables soften. This takes about 20 to 25 minutes, depending on your grill. Adjust cooking time to your own taste. If you like the vegetables with some crispness to them you can reduce cooking time. If you like the vegetables very soft you can increase the cooking time.
Remove vegetables, and set aside.
Wrap all your beer brats with bacon. Use toothpicks to secure the bacon at each end. Place on grill and cook until the bacon crisps to your liking. This will take between 5 to 8 minutes for most grills. Adjust cooking time to your own taste.
Remove from grill and brush the brats with half the barbecue sauce. Set aside the rest for drizzling on the brats before serving.
Toast you buns on the grill for 1 to 2 minutes. I lightly butter mine first.
Scoop some drunken vegetables into each bun, just enough to cover the bottom. Place a bacon-wrapped brat in each bun. Cover with more drunken vegetables. Drizzle with remaining barbecue sauce. Toss some parsley over top of each one.
Place on a platter and serve to your guests for Bratsgiving. Or any day.
Serve with a big old Brat loving smile!
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Quick Tip: Use whatever combination of onions and peppers you like… or leave them off.
Thanks again to Cravings of a Lunatic for this delicious grill recipe.
