Classic Bratwurst Sandwiches: Easy Recipe

INGREDIENTS

1 bottle or can (12 ounces) beer 4 fresh bratwurst (about 1 pound) 1 medium onion, sliced 1 small red bell pepper, cut lengthwise into thin strips 1 small green bell pepper, cut lengthwise into thin strips 1 tablespoon olive oil 3/4 teaspoon salt 1/2 teaspoon black pepper 4 hoagie or submarine sandwich rolls, split Spicy brown or Dijon mustard Hot sport peppers (optional)

PREPARATION:

1. Combine beer and bratwurst in medium saucepan; bring to boil over high heat. Reduce heat; simmer uncovered 20 to 25 minutes or until bratwurst are no longer pink in center, turning occasionally. Cool in liquid. Drain bratwurst; wrap in foil or plastic food storage bag. Refrigerate up to 24 hours.*

   *If tailgating, wrap and refrigerate to transport foods safely to tailgating site. For backyard grilling, wrapping is unnecessary. Cook as directed.

2. Combine onion and bell peppers on large sheet of heavy aluminum foil. Drizzle oil and sprinkle salt and pepper over vegetables. Place another sheet of foil over vegetables; fold up all edges of foil, forming a packet. Refrigerate up to 24 hours.
3. Prepare grill for direct cooking. Place foil packet on grid over medium coals. Cook 5 minutes. Place bratwursts on grid and turn vegetable packet over. Continue grilling 10 minutes or until bratwursts are heated through and vegetables are tender, turning bratwursts and foil packet once.
4. Place rolls, split sides down, on grid to toast lightly during last 1 to 2 minutes of grilling. Serve bratwursts in rolls topped with vegetables from foil packet. Serve with mustard and hot peppers, if desired.

This recipe appears in: Midwestern