Bratwurst 'n Beer With Peppers In A Pita

Prep Time
Cook Time
Ready In

" I have combined two of my BBQ recipes and made them into an indoor fry pan recipe. Buy top quality sausages. I say serves 4 but that is allowing 2 sausages per person. Prep time does not allow 4 hours marinating."

Original recipe yields 4 servings


  • Serving Size: 1 (499.4 g)
  • Calories 397.2
  • Total Fat - 16.5 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 174.6 mg
  • Sodium - 1698.1 mg
  • Total Carbohydrate - 29.7 g
  • Dietary Fiber - 6.9 g
  • Sugars - 15.9 g
  • Protein - 33.5 g
  • Calcium - 84.5 mg
  • Iron - 4.2 mg
  • Vitamin C - 81.1 mg
  • Thiamin - 0.2 mg

Step 1

Mix together beer, sage, worchertershire sauce and 3/4 cup onions

Step 2

Place pricked sausages in a glass dish and pour the beer mixture over them, place in fridge for 3 to 4 hours

Step 3

Pour beer mixture and sausages into a saucepan, bring to boil and simmer for 5 minutes

Step 4

Heat a large skillet,lightly spray with oil, over medium heat stir fry the 1 cup of onions and the mushrooms

Step 5

Mix together olive oil, wine vinegar, oregano, basil, sugar and hot sauce

Step 6

Pour off any remaining beer from the sausages and add them to the skillet, prick them again. When they are nicely browned, slice them in half, lengthwise but not right through. Open them up and brown the inside. fry 4 minutes

Step 7

Pour the oil mixture into the skillet, add peppers, stir fry 5 minutes

Step 8

Serve on the pita, drizzle with mustard (optional)

Tips & Variations

No special items needed.



WOW! This recipe was delicious! I mostly followed the directions. I forgot the mushrooms. They were sitting on the counter and I inadverently hid them with a dish rag. The other change was I used Coors Light beer, omitted the hot sauce and served the pita sandwich with with ranch dressing slathered inside. I also only used red bell peppers. Otherwise I made as directed. Made for Billboard tag.

review by:
(1 Jun 2013)