Recipe by Joy
"Sweet n hot bratwurst cooked in beer for a spicy hot meal!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
roasted red peppers, drained and chopped
1/2 (12 fluid ounce) can or bottle
1/2 (14 ounce) can
1 (16 ounce) package
1 (16 ounce) package
spicy beef bratwurst
sweet onion, cut into 1 inch pieces
canned jalapeno pepper slices
chili garlic sauce
ground black pepper
I made this as an appetizer for my New Years party. Everyone RAVED over it. I thought I had plenty but it was gone way too fast. I made a few small changes, but mine was still essentially the same. What I did: used chicken broth instead of beef, used Foster's brand beer, omitted chili-garlic sauce but added cayenne and flaked red pepper to taste, roasted my own red peppers on the grill, grilled the bratwurst after boiling to brown them, then sliced them into bite-size pieces and returned to the sauce. DELICIOUS!
This was alright; I put everything in a crockpot and sliced the brats to make them easy to eat with toothpicks for our football party. I also ended up taking the brats out and searing them on both sides which firmed them up and added flavor; then I put them back in the crock with a bit of cumin...which helped the flavor.
this was delish! I made it for a seniors group so I used diced green chilis instead of the jalapenos and used all beef broth instead of the beer. It was still great. Next time I make it just for us, I will use the heat and the beer!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet-n-Hot Beer Bratwurst Skillet
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 281
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
What's cooking in Poulsbo, Wash.? Uli's famous sausage with braised cabbage.
Beer and a touch of Dijon make the difference in this rich, robust cheese fondue.
See how to make crispy “french fries” from semolina noodles.