German Sausage & Peppers

I had Monday off for President’s Day – it was a lovely, much needed mini-break from the world. Kramer and I tried to make the most of our extra day; we ate some great tacos at our favorite Mexican place, La Superior on Friday, then just hung out at home and installed some light fixtures kitchen on Saturday. On Sunday, we met up with our friend Eric and he took us out to Sheepshead Bay for some traditional Uzbeki food at Nargis Cafe. It was delicious and unbelievably cheap. We had so much food that we could barely finish everything on the table (but we mostly managed). It was definitely worth the train ride out there, and I honestly can’t wait to go back or to go try more places like it. It was fun to get out of the city for a while, too. On Monday, we made a big breakfast at our place, hung up some posters that we got framed (such as this awesome Star Wars set – I only have a low-quality photo of them for now), and watched Exit Through the Gift Shop, which was completely different than I expected it to be. I was really surprised how much I liked it and how wrong I was to initially think it was going to be just about how cool Banksy is. If you get a chance, definitely check it out. It’s nominated for Best Documentary at the Oscars this year, and with good reason.

This is one of the first meals that I made in our new apartment, and I had to break in the new Staub pots that my Aunt Donna was generous enough to give to Kramer and I for our housewarming gift. Aren’t they adorable? I absolutely love them. I had recently picked up some bratwursts, and after watching an episode of this most recent season of Top Chef, I was inspired by a take on sausage and peppers that Mike Isabella made for Jimmy Fallon’s birthday. It just looked like good, classic comfort food, and Kramer and I were looking for that after spending all day moving and re-arranging our new place. I cooked it all in a cast iron skillet for a good crispiness on the outside of the brats, while still being able to caramelize the vegetables. I used shallots instead of onions, but onions would work well here, too. I also used mini sweet bell peppers that I had, which were very good, but again, regular bell peppers work well, too. I made sure to use a bit of German beer to cook the shallots in for some depth of flavor, some mushrooms, because I had them and I would put mushrooms in almost everything if I could, then finished cooking the brats in with the vegetables so that they would release their juices and develop a nice sauce for a richer taste. You can eat these on a roll as a sandwich or in a bowl on its own; it is a really flavorful, hearty meal that can be put together fairly quickly and is sure to please all types of palates.

German Sausage & Peppers
The ingredients.

German Sausage & Peppers
Melt a tablespoon of butter in your pan over medium-high heat.

German Sausage & Peppers
When the butter is foaming, add in the brats. Cook for 2-3 minutes on each side, until they are nice and browned on both sides.

German Sausage & PeppersGerman Sausage & Peppers
When they’re ready, take them out of the pan and place them on a separate plate. You don’t want them to be fully cooked just yet, so just let them sit for now.

German Sausage & Peppers
Reduce the heat to medium-low and deglaze your pan with 1/2 cup of beer, making sure to scrape up all the browned bits.

German Sausage & Peppers
Add in your thinly sliced shallots and cook over medium heat for 5 minutes.

German Sausage & Peppers
Add in your thinly sliced bell peppers and cook everything for another 8 minutes or so, until caramelized.

German Sausage & Peppers
Add in the garlic when you’re ready. I like my garlic thinly sliced, but you can mince it, too, if you like. Cook for a minute or two, until fragrant.

German Sausage & Peppers
Place everything in a bowl and set aside.

German Sausage & Peppers
Wipe out the pan with a paper towel as best you can and reduce your heat to medium-low.

German Sausage & Peppers
When you wash mushrooms, you generally just want to clean them with a damp cloth instead of running them under water. When you run them under water, it takes away a lot of their delicate flavor.

German Sausage & Peppers
Slice the mushrooms thinly.

German Sausage & Peppers
And add them to the dry pan. Mushrooms release a lot of liquid as they are cooked, so when you first put them in a hot pan, you don’t want to have added any oil or butter just yet. Let them brown for 2-3 minutes, first. You will notice how nicely they cook all on their own.

German Sausage & Peppers
After they have browned, you can add a tablespoon of butter to them and cook for another minute or two, until some of the butter has been absorbed by the mushrooms.

German Sausage & Peppers
Add the pepper mixture back to the pan with the mushrooms.

German Sausage & Peppers
Thinly slice your brats and add them to the pan. Cook over medium heat until the brats have cooked through, and season with salt, pepper, and/or red pepper flakes.

German Sausage & PeppersGerman Sausage & Peppers

5.0 from 1 reviews
German Sausage & Peppers
Cook time: 
Total time: 
Serves: 4-5
  • 2 tablespoons unsalted butter
  • 5 bratwursts
  • ½ cup German beer
  • 2 shallots, thinly sliced
  • 5 small sweet bell peppers (or 2 regular bell peppers), thinly sliced
  • 5 cloves garlic, very thinly sliced
  • 1 pint mushrooms, thinly sliced
  • ⅛ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • fresh basil, sliced thinly (for garnish)
  • 4 rolls, for serving (optional)
  1. Heat 1 tablespoon of unsalted butter in a large skillet or cast iron pan over medium-high heat. When the butter is foaming, add in the bratwursts and cook for 2-3 minutes on each side, until nicely browned. Do not cook them completely through - you want them to cook more later along with the shallots and peppers. Remove the brats from the pan and set aside on a separate plate.
  2. Reduce the heat to medium and deglaze the pan with the beer - make sure you scrape up all the good, browned bits with a wooden spoon. Add a splash or two more if you are so inclined. Add in the thinly sliced shallots, saute for about 5 minutes, then add in the thinly sliced bell peppers. Continue to saute until caramelized, about 8 more minutes over medium heat. Add in the garlic and cook for 1-2 minutes, until fragrant. Remove the mixture from the pan, place it in a separate bowl, and wipe down the pan with a paper towel.
  3. Add the thinly sliced mushrooms to the dry skillet. Mushrooms release their own juices as they cook, so they should not be cooked in butter and/or oil from the start. Make sure that the mushrooms aren't too crowded in the pan, either - cook them in batches, if need be. The mushrooms will begin to brown and soften after a few minutes over medium heat. When they've started to brown, add in the remaining 1 tablespoon of butter and gently saute. When the mushrooms have absorbed some of the butter and are nice and golden, add the shallots, peppers, and garlic back to the pan. Stir to combine.
  4. Thinly slice the brats that you have set aside and add them to the pan. They should still be a bit pink in the middle when you add them to the pan, but as they cook, they will release their juices and really develop the flavor of the whole dish. Cook over medium heat until the brats are cooked through. Taste, and add more salt and/or pepper if you like, along with the red pepper flakes. Sprinkle with a bit of fresh basil. Serve in bowls or as a sandwich.


27 Responses

  1. allison says:

    i need one of those pots!
    so i can make this dish!

    La Superior, so far in my opinion, have the best carnitas tacos in New York [compared to carnitas back home in San Francisco]. NY sadly does not have many good mexican food places. :[

    • Sydney says:

      Allison: Aren’t they adorable? I didn’t really cook anything in them, but I couldn’t wait to use them for photos! I think I’ll have to make some French onion soup or macaroni and cheese in them soon. La Superior is insanely delicious. Their beef tongue tacos and pig’s feet tostadas are out of this world, and their tinga de pollo is nice and spicy. I’m glad you love it, too!

  2. Emily D. says:

    I was feeling depressed again after the new snowfall, but I think this will be perfect to make tonight or tomorrow!

    • Sydney says:

      @Emily: So was I! I woke up and I heard people shoveling their sidewalks, and I thought, “No freaking way.” What a way to start the day, right?

      @Mom: Thanks! :) I love them!

      @Jen T: Thank you! I need to visit Chicago, soon, for some REAL sausage and peppers.

  3. mom says:

    I love all the deep rich colors! The picture of the sandwich look delicious! Of course the pots are simply adorable.

  4. Jen T says:

    Oh man, that sounds delicious- it’s only 10:30 and now I’m really hungry. And those little pots are way too cute, you’re right! You also keep making me want to go back to NY to try out all the restaurants you mention (I keep reminding myself that there are plenty of lovely restaurants in Chicago that don’t require airfare, haha). Glad everything’s working out so well in the new apartment!

  5. Katie says:

    I’m so excited to see a Sausage and Peppers recipe that isn’t Italian! (Not that I don’t love Italian(foodandpeople). This looks yummy. Now if only I could get NPC to eat bell peppers (devil’s fruit as he calls it)… Any suggestions?

    Glad you’re enjoying the new place! K

    • Sydney says:

      Katie: I’m surprised at the lack of bell pepper love! :) You could just use a ton of shallots and onions, or maybe some zucchini or squash or eggplant? Although if he doesn’t like bell peppers, I wonder if he’d like any of those. Good luck!

  6. Sandi says:

    This looks amazing! Especially on the roll. YUM! My hubby will love it!

    • Sydney says:

      @Sandi: Thank you very much!

      @Juliana: Thanks!

      @Anthony: Everything is good over egg noodles, isn’t it? :) I really liked it. I thought that movie was just going to be a bunch of boring stuff about how bad ass Banksy is, but it was totally different and actually really good!

      @Stacy: We bought original prints from the artist when he was selling them, but you can buy duplicates of the prints here: I highly recommend them!

      @Jen: Thank you! We love them and while we’re watching TV (they are centered above our television), we often find ourselves just staring at them (hah).

      @Aunt Donna: Thank you again! I absolutely love the pots – I can’t wait to use them again! Yes, they did film at Colicchio & Sons – it’s a beautiful space!

  7. Juliana says:

    Sydney, what a yummie pot of sausage. I’d love this sandwich right now…looks delicious :-)

  8. Anthony says:

    Oh, this looks delicious! It might be nice ladled over egg noodles, too. It’s a shame the bad weather has made peppers other than green so expensive, though. Still, a good meal is worth the sacrifice. :)

    Funny you should mention “Exit through the Gift Shop.” My writing partner mentioned it to me yesterday and said it was much better than he expected, too.

  9. Stacy says:

    The sausage and peppers look amazing and while I can’t wait to try them, I have to know where you got the awesome Star Wars posters! We are going to be redoing the boys’ rooms soon and they live and breath Star Wars!

  10. Jen says:

    Sydney, the last picture of the sandwich looks absolutely to die for! I’m seriously drooling right now and making a grocery list of the ingredients you used.

    Love the Star Wars posters you guys put up too! I’m a big fan as well. 8D

  11. Auntie Donna says:

    Wow, those precious pots photograph amazing! I knew they would go to a loving home :-) Sandwhich looks delicious. I loved that top chef episode, Jimmy Fallon was so warm and gracious, seems like a genuine guy. Didn’t they film that episode at Colicchio & sons?

  12. Michelle says:

    It really looks awesome, and I’m not even a fan of peppers and mushrooms. I think your photos alone could change my mind though. And I’m really smitten with those little pots too!

  13. Dana says:

    YUM! It’s late but I would so have a second supper of this.

    The picture with the browned sausages makes me especially hungry.

  14. Tara says:

    Totally made this tonight for supper! It was great. My sister, who hates bell peppers, said it was awesome. Thank you for another great recipe!

  15. Stacy says:

    Thanks for the link for the posters…they are great! I love the Alderaan and Bespin prints too. Decisions, decisions – or just buy some for the playroom too!

  16. Lauren says:

    Hi Sydney, I have a quick question before making this. I don’t have any German beer and I live in PA where you can only buy beer in bulk, so is this necessary or do you have any suggestions on what I can substitute the beer for? Just curious, it looks so delicious, I’m assuming the beer adds a lot of flavor. Thanks!!

    • Sydney says:

      Lauren: The beer adds a lot of flavor so I highly recommend it – it doesn’t necessarily have to be German, it just has to be something with a little bit of richness (no American or Mexican beers, basically).

  17. Eva says:

    This was an excellent manly meal that my husband totally appreciated it! I love the tips you share (how to wash the mushrooms). Thank you for sharing this recipe with us!

  18. Elizabeth says:

    I have made this dish twice now and it is amazing!!!! My husband goes out of his way to get the brats from our butcher. Now I only need some of those pot to serve it in! Thanks for the recipe :-)

  19. Victoria says:

    This is the third time making these and honestly, we forget how amazing they are until we have them! SO good, thanks for sharing the recipe!

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