RSS Feed

Beer Bratwurst W/Roasted Red Peppers

Having last-minute company over before the big game?  Want to avoid a greasy pizza, or dried out flavorless burgers? Not sure what to make that’s quick, inexpensive and delicious.

This is a quick and easy meal that’s filling but not heavy, serve with a nice toasted french roll with a slice of provolone and some roasted red bell peppers. You wont need any mustard or mayo with this dish, just your appetite and a cold beer.

                                                                                                                                         IMG_3709

Normally I would soak my bratwurst in beer a few hours before grilling, but since I was having issues with my grill I decided to just pan sear, then simmer with a nice wheat ale.

Ingredients:

1 pound Bratwurst
2 large red bell peppers
1 small onion
1 bottle of beer
French roll
Optional; provolone cheese

Directions:

To roast red bell peppers you can either place a clean pepper over medium heat straight on the burner, grill or roast in the oven on a sheet tray on 450 degrees, turning every 15 minutes.

                                                                                                                                       

Roast for 30 minutes in the oven at 450 degrees, turn at 15 minutes.

Roast for 30 minutes in the oven at 450 degrees, turn at 15 minutes.

If roasting on burner/grill use long tongs and turn as each side of pepper until it starts to char and blacken.

Roast on grill, turning constantly.

Roast on grill, turning constantly.

Unless you are experienced, i wouldn't recommend using chop sticks or wooden skewers, due to potential fire hazard.

Unless you are experienced, I wouldn’t recommend using chop sticks or wooden skewers, due to potential fire hazard.

If roasting on gas stove burner, use long metal tongs.

If roasting on gas stove burner, use long metal tongs.

Once peppers are roasted place in a bowl and cover or brown paper bag. Using this technique creates steam from the peppers and the skin becomes loose making it easier to peel. Set aside till peppers cool about 20 minutes or so. Using a paring knife or your fingers carefully peel off the blackened skin and discard. Remove the tops of the peppers and gently squeeze from the end to the top opening to remove the seeds and slice length wise. Do not rinse or your roasted peppers will lose that smoky flavor you just worked so hard to get.

Once your peppers are peeled slice according and serve.

Once peppers are peeled slice according and serve.

To pan sear bratwurst. Using a skillet cook over medium high heat until browned, about 5 minutes, turning links often.

IMG_3714

           Reduce heat to medium-low. Add ½ to whole bottle of beer to skillet.

IMG_3715

 Cover and simmer for 12 minutes or until cooked through. Discard any remaining liquid.

IMG_3717

On a dry skillet over medium high heat place face down french or hotdog roll to get a nice brown toast, add onions, or roasted red peppers, a slice a of provolone cheese and serve.

IMG_3719

Hearty and filling but not heavy. Don’t forget the ice-cold beer!

IMG_3718

 

 

My Disclosure Policy

My Disclosure Policy

 

About these ads

About Dish With Clarissa

Clarissa Cordero grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

2 responses »

  1. Wonderful!!!!
    Sweet friend!!!
    Thank you ! :)
    Hi
    Claude

    Reply

All Feedback Is Appreciated!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

HarsH ReaLiTy

My goal with this blog is to offend everyone in the world at least once with my words… so no one has a reason to have a heightened sense of themselves. We are all ignorant, we are all found wanting, we are all bad people sometimes.

~ L to the Aura ~

sustainability. compassion. inspiration.

hungarianportrait

Portrait and Glamour Photography from Laszlo Racz

Ramona Crisstea

I dream of painting and then I paint my dream

kitchen konfidential

...sharing my cooking secrets & recipe inspirations

drunkdreamer

For in dreams , we enter a world that's entirely our own.

Some Good Eats

Eat and don't worry about it

chef mimi blog

So Much Food. So Little Time.

Pmespeak's Blog

Remember! Once warmth was without fire.

Follow

Get every new post delivered to your Inbox.

Join 2,257 other followers

%d bloggers like this: