It’s the heart of summer, so I should be grilling brats. But I’ve got sheet pan recipes to fill, and anyway, beer brats taste better when you cook them in actual beer.
Sure, sure, I could simmer them with beer and then grill them, but that’s dirtying more dishes. And as I said, I’ve got sheet pans to fill.
There were several recipes online for how to make beer brats on a sheet pan, but I didn’t really like any of them. One even said to cook the beer brats on the stove with beer and then cook in the oven, but that’s more work than seemed necessary.
So, I just made something up, and readers, I have to say, I executed it perfectly.
Perhaps it was just the beer.
The extra nice thing about this is how easy it is to scale up or down. And fit any needs. I overdid it on the peppers and onions, but they made a tasty treat in scrambled eggs. We had potatoes on hand so why not have some roast potatoes as well.
Plus, I picked the best beer to suit my brats, Pseudo Sue, but any preferred brew will work.
All in all, it was pretty perfect. Even off the grill.
Here’s what I did:
Ingredients
-
4 to 8 brats
-
1 (12 to 16 oz.) can of beer
-
2 bell peppers, sliced
-
2 onions sliced
-
10 small golden potatoes, quartered (optional)
-
2 to 4 T. grainy mustard, plus more for topping
-
Oil, for light coating
-
Buns
Directions
Heat oven to 400 degrees. Lightly coat a large rimmed sheet pan with oil.
Place the onions, peppers, and potatoes, if using, on the sheet pan. Add brats so that the touch the sheet pan directly.
Top with beer and squirt on the mustard.
Bake for 50 to 60 minutes, turning halfway through, until beer is mostly evaporated and the brats are browned.
Serve with buns and additional mustard as desired, and enjoy!