beer brats with pepper relish #SundaySupper

June 15, 2014

These Beer Brats with Pepper Relish are a fresh take on the traditional grilled brat, plus they’re a sure fire way to make Father’s Day dinner extra special.

Happy Father’s Day!

For all of the amazing dads out there, this week’s Sunday Supper is a special one, just for you. I’m blessed to have some pretty great dads in my life, including my very own dad as well as my wonderful husband – not to mention my brothers and brothers-in-law.

Around our house, as soon as the weather turns warm we break out the grill. Pretty much anything that can be cooked on the grill will get cooked on the grill for about the next 3 months. Everything tastes better grilled. Food takes on a slightly smokey, charred flavor that can only be considered awesome.

Awesome smokey goodness.

This year for Father’s Day, I thought it would be fun to cook up some beer brats with tangy and colorful pepper relish. I picked up a bag of mini peppers at the store last week because they were too dang cute to pass up. A quick and easy pickling turned these bright peppers into a beautiful pepper relish that went perfectly with the smokey, grilled beer brats.

I love cooking fresh brats in beer before throwing them on the grill. Have you ever tried it? First, it helps ensure that the brats are fully cooked and therefore reduces grilling time. Second, it imparts fabulous flavor deep into the brat that screams summer cookout. Pop these grilled brats into toasted hoagie buns that are smeared with spicy brown mustard. Finish them off with a generous helping of pepper relish and you have yourself a cook out fit for a king!

For the king of your house, at least.

Happy Father’s Day!

Beer Brats with Pepper Relish Recipe

Yield: 6 servings

Ingredients

25 mini bell peppers, sliced into rings

1 cup boiling water

1 cup cider vinegar

1/2 cup sugar

2 tsp mustard seeds

1/4 tsp celery seed

1 tsp salt

6 fresh brats

1 bottle of beer (use whatever kind you like best)

3 cups water (or enough to cover the brats)

hot dog rolls for serving

spicy brown mustard for serving

Directions

Place pepper rings in a large, heat proof bowl. Pour boiling water over pepper rings and let stand for about 5 minutes or until peppers are beginning to become tender. Drain.

Add vinegar, sugar, mustard seeds, celery seeds and salt to a small saucepan set over medium heat. Stir until mixture comes to a low simmer and sugar dissolves completely. Add pepper rings and cook until liquid is reduced by half. Transfer to a mason jar and set aside.

Place brats in a large pot and pour in beer and three cups of water (or enough to cover the brats). Bring to a boil and cook until brats are cooked through. Drain. Grill brats over medium high heat on an outdoor or indoor grill or until outsides of brats golden brown. Top with pepper relish and spicy mustard. Enjoy!

Notes:

Extra relish can be refrigerated for up to 5 days.

Pepper relish recipe adapted from Epicurious

June 15th, 2014

Print Recipe

Looking for more Manly Food inspiration for tonight’s dinner? Look no further than the Sunday Supper table!

Manly Starters:

BBQ Chicken Nacho by Country Girl in The Kitchen
Beer Battered Fried Mushrooms by Kudos Kitchen by Renee
Burrata Bresaola and Arugula Appetizer by Family Foodie
Chicken Satay with Spicy Peanut Sauce by Hip Foodie Mom
Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker
Coconut Beer-Battered Prawns with Spicy Marmalade by The Wimpy Vegetarian
Devils on Horseback by Nosh My Way
Fried Pickles by Cookin’ Mimi
Garlic and Herb Wine Jelly by What Smells So Good?
Maple Sriracha Chicken Wings by Manu’s Menu
Tomato Bacon Jam by Feed Me, Seymour

Manly Mains:

Bacon Bourbon BBQ Burgers by The Girl In The Little Red Kitchen
Bacon Cheeseburger Crustless Quiche by Cupcakes & Kale Chips
Beef Barbacoa by Casa de Crews
Beef Short Rib Sandwich by Life Tastes Good
Beer Brats with Pepper Relish by Jelly Toast
Beer Can Chicken by Curious Cuisiniere
Chicago Style-Pizza by Small Wallet, Big Appetite
Chili Dog Casserole by Simple Gourmet
Chipotle Pork Chops by girlichef
Coconut & Lime Grilled Shrimp Skewers by Take A Bite Out of Boca
Colossal Burger by Jane’s Adventures in Dinner
Gluten Free Lemon Pepper Wings by Gluten Free Crumbley
Grilled Chipotle Chicken Pizza by Peaceful Cooking
Grilled Lobster with Miso Butter by Kimchi MOM
Grilled Sweet Guava Chicken by The Foodie Army Wife
Ham and Pineapple Pizza Pockets by gotta get baked
Huevos Rancheros Casserole by Pescetarian Journal
Lacquered Short Ribs in the Slow Cooker by Shockingly Delicious
Maple Chipotle Barbecue Pork Tenderloin by Flavor Mosaic
Meatball Burger on Garlic Bread by Healthy.Delicious.
Mom’s Slow Roasted Brisket by Food Lust People Love
Perfectly Pan Seared Steak by Serena Bakes Simply From Scratch
Pollo al Peperoncino by Run DMT
Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) by Rants from my Crazy Kitchen
Red Chile Shredded Chicken Tacos. How to win over your man’s stomach and steal his heart. by Simply Healthy Family
Ropa Vieja by Meal Diva
Salt of the Earth Ribs by Culinary Adventures with Camilla
Salisbury Steak w/ Loaded Mashed Potatoes and Mushroom Gravy by A Kitchen Hoor’s Adventures
Smoked Turkey Drumsticks by Cindy’s Recipes and Writing
Stuffed Chipotle Bacon Cheese Burgers by Peanut Butter and Peppers
Stuffed Pork Chops by The Not So Cheesy Kitchen
Tex-Mex Gut Buster Chili by Bobbi’s Kozy Kitchen
The Cleveland Hogg Burger by Seduction in the Kitchen

Manly Desserts:

Beer Funnel Cake by Killer Bunnies, Inc.
Black Forest Cake by Noshing with the Nolands
Carob Chip Cookies by Pies and Plots
Chunky Monkey Vegan Banana Bread by Ninjabaking.com
Classic Cheesecake by Hot Momma’s Kitchen Chaos
Fat Man’s Pie by Magnolia Days
Mandarin orange cake aka southern pig pickin’ cake by Baking & Browning
Pizookies by That Skinny Chick Can Bake
Grilled Pound Cake Stacks with Roasted Strawberries by Melanie Makes
Strawberry Rhubarb Pie With Mascarpone Cream by La Bella Vita Cucina

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog

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