Grilled Bratwursts

I like to use meals like Grilled Brats as an opportunity to stock up on cooked onions and peppers for the freezer. Starting the brats on the stovetop makes them more flavorful, but if you prefer to minimize cleanup grilling them is fine. You can cook the vegetables on the stovetop or skip the cleanup and cook them on the grill. If you decide to grill them, slice them instead of chopping or use a vegetable tray.

Bratwurst on a hotdog bun with mustard, diced red and green bell peppers and diced onions

Bratwurst on a hotdog bun with mustard, diced red and green bell peppers and diced onions

Grilled Bratwurst

Course: Main Dish
Cuisine: German
Servings: 6 servings
Calories per Serving: 240
Print Pin
4.5 from 2 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
If you are following our method of prepping ahead, you may want to add extra onions and peppers to your list and cook enough to stock your freezer.


  • 6 turkey or beef brats
  • 3 cups apple cider, to cover
  • condiments, as desired
  • 6 hoagie rolls
  • 1 onion, chopped
  • 1 green bell pepper, chopped


  • Add the sausages and cider to a large pan; bring to a boil, and then turn down the heat and simmer for 15 minutes. Meanwhile, sauté the onion and pepper. Drain and finish sausages on the grill or in the broiler to your family's preference. Serve on the rolls with sautéed or grilled peppers and onions and your favorite condiments.


This is a good time to stock up on onions and peppers for the freezer.

Recipe Author: Mary Ann Kelley

Bratwurst on a hotdog bun with mustard, diced red and green bell peppers and diced onions; text Grilled Brats with Peppers and Onions Menus4Moms

About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

Share Your Thoughts


Disclaimer & Disclosure Opinions expressed by contributing authors, commenters and reviewers are solely the responsibility and opinion of the author and do not necessarily represent the views of contains outbound links to websites offering resources related to cooking or the home. may be offered compensation for these links, either in the form of commissions or flat advertising fees. [ Read more ]