BBQ Bratwurst with Sautéed Peppers & Onions

2 packages Bratwurst
3 or 4 11 oz. Guinness Stout or dark beer
2 Bell Peppers – 1 red, 1 green, thinly sliced
2 medium Red Onion, cut in half, then thinly sliced
1 clove Garlic, finely chopped
2 Tbsp Olive Oil
SplenDishes Stout Mustard
French Rolls

Submerge Brats in Guinness and bring to a boil. Simmer for 8-10 minutes.
Heat oil in sauté pan on medium heat and sauté peppers, onions and garlic until caramelized.
Heat BBQ on medium high.
Grill Brats for 3-4 minutes on each side or until golden charred.

Serve on French rolls slathered with SplenDishes Stout Mustard then top with peppers and onions.
Yield: 4 Servings

Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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