Recipe
Main Dish
Grilled Zoo Brew Brats with Peppers, Onions and Provolone
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 6 Hy-Vee beer brats | ||
| 1 large white onion, sliced, divided | ||
| 3 cloves garlic, smashed | ||
| 2 (12 oz) bottles Exile Zoo Brew Pale Ale | ||
| 2 tsp. olive oil | ||
| 2 Anaheim or green peppers, thinly sliced lengthwise | ||
| 1 red pepper, thinly sliced lengthwise | ||
| Salt and pepper, as needed | ||
| 6 Hy-Vee Bakery fresh brat buns, hinge sliced | ||
| 3 tbsp. Dijon mustard, divided | ||
| 6 slices provolone cheese, cut in half, divided | ||
| 1 grill safe foil pan |
Directions
- Preheat grill to medium high heat.
- In a large sauce pot, place brats, 1/2 of the sliced onion, garlic cloves and beer.
- In a large saute pan, add olive oil, remaining sliced onion, Anaheim or green and red peppers and saute until peppers begin to brown. Season with salt and pepper and add 1/3 cup of brat cooking liquid. Reduce liquid and keep mixture warm until service.
- Remove brats from sauce pot and place on grill to brown on both sides, 4-5 minutes or until fully cooked. Remove brats and allow to rest for 5 minutes. Slice each brat on the diagonal into 5 pieces.
- Place brat buns on foil pan and spread 1/2 tbsp Dijon mustard on each. Place 1 sliced brat on each bun and top with equal amounts of peppers and onions. Top each brat with 2 halves of provolone cheese.
- Place brats on grill using indirect heat and grill until buns are toasted and cheese is melted.
Nutrition facts
Servings
620 Calories per serving
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 75mg
- Sodium: 1380mg
- Total Carbohydrates: 45g
- Protein: 27g
Recipe Source:
Chef Andrew from Ankeny #1